Blueberry Scones

Yield: 8

2 cups all-purpose flour, plus more for hands and work surface

1 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, very cold or frozen

1/2 cup milk

1 egg

1 tsp vanilla extract

1/2 cup blueberries

1 egg, for eggwash

turbinado sugar

1. Line a baking sheet with parchment paper.

2. In a large bowl, whisk the flour, sugar, baking powder, and salt together.

3. Grate the frozen butter into the flour mixture. With your fingers, crumble the butter into the flour until the mixture resembles coarse meal. Set aside.

4. In a small bowl, whisk milk, egg, and vanilla extract together. Add to flour mixture and then combine together with a rubber spatula until everything appears moistened.

5. Slowly and gently fold in the blueberries. Do not overwork the dough at any point. Dough will be a little wet.

6. With floured hands, transfer dough to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife.

7. Place scones at least 2-3 inches apart on the prepared baking sheet. They will expand significantly when baking.

8. Brush scones with eggwash, then sprinkle a little turbinado sugar on top.

9. Transfer the baking sheet into the freezer to chill for a minimum of 20 minutes while you preheat the oven.

10. Preheat oven to 400F.

11. Bake for 20 to 22 minutes, or until lightly golden and cooked through.

https://vancouversun.com/life/food/recipes/karen-gordon-summer-blueberry-bounty-showcases-perfectly-in-scones-squares