Ingredients

- 2 1/2 cups (11.25 ounces) all-purpose unbleached flour (I prefer King Arthur Flour)

- 1/4 cup granulated sugar, plus extra for sprinkling on top

- 1 tablespoon baking powder* (see step 11)

- 3/4 teaspoon kosher salt

- 6 tablespoons chilled unsalted butter, cut into small cubes

- 3/4 cup frozen wild Maine blueberries

- 1 cup heavy cream, plus additional for brushing on top

- 1 large egg

- 1 1/2 teaspoons pure vanilla extract

Directions 1. In a food processor fitted with the chopping blade, combine the dry ingredients by pulsing. 2. Add the butter and pulse around 10 times, ensuring some small pieces of butter remain. Transfer the mixture to a large mixing bowl. If there are any large butter lumps, press them with the back of a fork. 3. Gently fold the blueberries into the flour mixture. 4. In a large measuring cup, mix the heavy cream, egg, and vanilla. Pour this into the flour mixture. Using a dinner fork, fold the wet ingredients into the dry while gradually turning the bowl. Aim for a folding motion rather than stirring. When the dough starts to come together, use a plastic bowl scraper to gently knead it into a ball. If there is still a lot of loose flour at the bottom, add a bit more cream, a teaspoon at a time, until the dough forms. 5. Transfer the dough ball to a floured surface and gently pat it into a 6” or 7" circle. Using a pastry scraper or large chef’s knife, cut the circle into 8 triangles. A pie marker can be used to score the top of the dough for guidance. 6. OPTIONAL BUT RECOMMENDED: Place the scones on a wax paper-lined sheet pan and freeze until solid. Once frozen, store them in a plastic freezer bag for several weeks.

7. Preheat the oven to 425° F. Arrange the frozen scones on a parchment-lined sheet pan, spacing them about 1 inch apart. Brush the tops with cream and sprinkle with sugar. 8. Bake for 20 - 25 minutes, turning the pan halfway through. The scones are done when a wooden skewer inserted comes out clean. 9. Serve with clotted cream, crème fraîche, and jam if desired. These scones are also delicious the next day, warmed in the microwave for 15 - 20 seconds. They freeze well and can be reheated in a 350° F oven until warm. Enjoy! 10. For plain scones, simply omit the blueberries. 11. *COOK'S NOTE: Regarding freezing scones, I typically use Red Star non-aluminum baking powder. Recently, I tried Rumford's baking powder, and the scones did not rise after freezing. If using Rumford's, bake the scones immediately without freezing.