Blueberry Scones

2 cups (250g) all-purpose flour 
1/2 cup (100g) granulated sugar
1/2 tsp salt
2-1/2 tsp baking powder
1/2 cup (115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream (plus 2 T for brushing)
1 large egg
1-1/2 tsp pure vanilla extract (or other extract of your choice)
1/2 tsp cinnamon (optional)
1 cup of frozen blueberries, or pick an add-in of your choice:  berries, chocolate chips, nuts, dried fruit, diced fruit, etc. (Frozen fruit is fine to add frozen; make sure you peel apples, pears, etc. before chopping)

Optional Toppings:
Vanilla icing, salted caramel, lemon icing, maple icing, brown butter icing, lemon curd, orange icing, raspberry icing, dusting of confectioners’ sugar, large sugar crystals

Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine until the mixture comes together in pea-sized crumbs.

Whisk heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened. Shape dough into a 8-inch disc and place on a Silpat or parchment paper in the center of a sheet pan. Using a sharp knife or bench scraper, cut into eight wedges (no need to separate). Refrigerate for 20 minutes. (At this point they can be covered and refrigerated overnight).

Preheat oven to 400°F (204°C).

Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.

Bake for 22-25 minutes until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with optional toppings listed in the ingredients.

Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Adapted from Sally’s Baking Addiction master scone recipe. For an infinite variety of scone ideas check out her scone page!