Ingredients :
- 2 cups all-purpose flour plus more for flouring the work surface
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter chilled and diced into pea-sized pieces
- 1 large egg
- 1/2 cup heavy cream
- 1 cup fresh blueberries
- 1 egg beaten with 2 tablespoons water
- 1 cup powdered sugar
- 3 to 4 tablespoons milk or water
Directions :
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper for easy cleanup.
- In the bowl of a stand mixer fit with the paddle attachment, beat together flour, sugar, baking powder, and salt. On the lowest speed, beat in cold butter until pea-sized crumbs form.
- Meanwhile, whisk together the egg and heavy cream. Add to mixer and beat until combined. Stir in blueberries by hand until just combined. Generously flour a flat, clean work surface.
- Scrape dough onto prepared work surface and knead with your hands to be sure it's combined. If the dough is too sticky, flour your hands or add 1 or 2 tablespoons flour to the dough.
- Press the dough into an 8-inch disk that is about 1 inch tall. Using a chef's knife, pizza cutter, or bench scraper, cut the disk into 8 wedges.
- Transfer the wedges to the prepared baking sheet. Whisk together the egg and water to make egg wash, then brush over the top of the scones.
- Bake until the outsides are set and the insides are fully baked, about 20 to 25 minutes. Cool completely. To make the powdered sugar icing, whisk together powdered sugar and milk, then drizzle over cooled scones.
