Blueberry Cinnamon Scones

🧂 Ingredients

• 2 cups unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 1/3 cup granulated sugar
• 1 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. sea salt
• 1/2 cup unsalted butter

  cold (1 stick)
• 1 cup blueberries

  washed
• 1 tsp. pure vanilla extract
• 3/4 cup buttermilk

  (plus one tablespoon) or soured milk (see below)
• extra flour to roll out scone dough
• 1 large egg

  slightly beaten
• 1 tbsp. half-and-half

  or whole milk
• 2 tbsp. granulated sugar
• 1/2 tsp. ground cinnamon
• 1/2 cup powdered sugar
• 1/2 tsp. pure vanilla extract
• 1 1/2 tbsp. half-and-half cream

Instructions

• 1 Preheat oven to 400º.
• 2 Line a cookie sheet pan with parchment paper.
• 3 Mix flour, granulated sugar, baking powder, baking soda and salt in a large
  mixing bowl.
• 4 Cut the butter into the flour mixture with a pastry blender until coarse crumbs
  form.
• 5 In another bowl whisk the buttermilk and vanilla together.
• 6 Add to the flour mixture with the blueberries just until the dough starts coming
  together.
• 7 Do not overmix.
• 8 Transfer the dough to a floured surface and knead gently a few times.
• 9 Form the dough into a 6 or 7-inch circle that’s approximately 1 to 2 inches
  thick.
• 10 Cut the circle in half, then cut each half into 4 pie-shaped wedges (or
  triangles).
• 11 Place scones on top of parchment paper-lined baking sheet.
• 12 Make an egg wash with egg and milk.
• 13 Brush the tops of the scones with egg wash.
• 14 Combine sugar and cinnamon and sprinkle over top of the scones, if desired.
• 15 Bake at 400º for approximately 20 minutes or until golden brown and a toothpick
  inserted in the center comes out clean.
• 16 Remove from oven.
• 17 Allow scones to cool about 5 minutes.
• 18 Drizzle glaze over top of scones. 
• 19 Crack egg into a small bowl and whisk until lightly beaten.
• 20 Stir in half-and-half cream.
• 21 Spread egg wash with a pastry brush over top and sides of scones on parchment
  paper-lined cookie sheet pan.
• 22 Combine granulated sugar and cinnamon in a small bowl.
• 23 Stir until well mixed.
• 24 Sprinkle cinnamon sugar mixture over top of egg-washed scones.
• 25 Combine powdered sugar, vanilla extract and half-and-half in a small mixing
  bowl.
• 26 Add only as much half-and-half as needed to make a thick icing.
• 27 Don't add so much cream that the mixture becomes runny.
• 28 Spoon icing mixture into a Glad-Lock bag.
• 29 Seal bag; clip corner off one end.
• 30 Pipe icing over top of cooled scones.
• 31 Allow icing to dry before serving.

Nutrition Info