2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, frozen then grated
1/2 cup heavy cream
1 1/2 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
1 cup confectioners sugar
3 T. Heavy cream or milk
1/2 teaspoon vanilla extract
Pinch of salt, optional
Preheat oven to 400 degrees.
Whisk together flour, sugar, baking powder, cinnamon and salt. With a box grater, grate the frozen butter and add to the flour mixture. Combine with a fork or pastry cutter until the mixture resembles pea-sized crumbs. Store in the refrigerator while you mix the wet ingredients.
In a small bowl, whisk heavy cream, egg and vanilla. Add to the flour mixture until combined. Fold in blueberries until combined.
Remove mixture to a pastry mat and using floured hands, work the dough into an 8-inch disc. With a knife or bench scraper, cut into 8 wedges.
Brush the scones with heavy cream and sprinkle with course sugar .
Place the wedges onto a paper lined cookie sheet and refrigerate for at least 15 minutes.
Once chilled, remove and place in preheated oven. Bake for 22-25 minutes or until they are lightly browned. Remove from the oven and cool before drizzling icing on scones.
Whisk the powdered sugar with 2 T. cream, vanilla and pinch of salt. If you need it thinner add the additional 1 T. cream.