BLUEBERRY SCONES WITH VANILLA GLAZE
Happily Ever After The Choice
The Morins: Book 2 Mike's Story
· 2 Cups Flour
· ½ Cup Sugar
· 2 and ½ Tsp. Baking Powder
· ½ Tsp. Ground Cinnamon
· ½ Tsp. Salt
· ½ Cup Frozen Unsalted Butter, grated
· ½ Cup Whipping Cream
· 1 Egg
· 1 Tsp. Vanilla Extract
· 1 Full Cup of Fresh or Frozen Blueberries (if frozen, do NOT thaw)
· Coarse Sugar to Sprinkle on Top Before Baking
· MIX TOGETHER FOR GLAZE:
1 Cup Powdered Sugar
3 Tbsp. Heavy Cream or Half-and Half
¼ Tsp. Vanilla Extract
Preheat oven to 400 degrees.
Line large cookie sheet with parchment paper.
Sift together flour, sugar, baking powder, cinnamon, and salt.
Add the grated butter to the flour combination and mix with your fingers or two forks till mixture looks like coarse crumbs.
In a separate bowl, mix cream, egg, and vanilla.
Drizzle over flour mix and gently stir with spatula.
Gently fold in the blueberries being careful not to mash or bruise the berries.
Flour your hands and form the dough into a ball.
Place on prepared cookie sheet and form an 8” circle. Using a sharp knife, cut into 8 pieces and separate them slightly.
Sprinkle with coarse sugar.
Bake for 20-25 minutes or till lightly golden and cooked through.
Allow to cool for a few minutes before glazing. If not enjoying right away, they can be kept for up to 2 days at room temperature or frozen up for up to 3 months.