The Humpherys Family

Blueberry Scones

Source  Mother Thyme
Recipe Added:  11/9/2011
2 cups flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp cold butter, cubed
2 large eggs
1/3 cup heavy cream
11/2 tsp vanilla, divided
1 cup fresh blueberries
1/2 cup powdered sugar
1 Tbsp water
 Version Two
2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/2 tsp orange zest
1/2 cup butter
1 cup buttermilk
1 cup blueberries
butter and sugar for topping
Preheat oven to 375 F. Line baking sheet with parchment paper. Using paddle attachment with an electric mixer on low speed mix together flour, sugar, baking powder and salt. Add in butter and mix until mixture resembles coarse meal. Add in eggs, heavy cream, and 1 tsp vanilla just until combined. Gently fold in blueberries.

Transfer dough to to a well floured surface and gently knead dough a few times, just to combine. Roll out dough to a 1/2 inch thick square. Cut dough into four squares then cut at the diagonal to form eight triangles. Bake for 13-17 minutes until tops are slightly brown. Do not over bake. Cool on a wire rack. Combine powdered sugar, water and 1/2 tsp vanilla. Drizzle over scones.
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