American-style Blueberry Scones

Adapted from: Sally McKenney

Serves: 8 scones

Prep time: 25 minutes
Rest time: 15 minutes
Cook time: 30 minutes

Ingredients:

115 g (8 tbsp / 1/2 cup / 1 stick) unsalted butter, FROZEN

250 g (2 cups) all-purpose flour

100 g (1/2 cup) sugar

1/2 tsp salt

1 tsp ground cinnamon

2.5 tsp baking powder

120 ml (1/2 cup) heavy cream / double cream

1 egg

1.5 tsp vanilla extract

180 g (1 large cup) blueberries (keep frozen if frozen)

2-4 tbsp coarse sugar (raw sugar)

2 tbsp heavy cream / double cream

When looking through my recipes of what to make next for the blog, I came across blueberry scones. Next to it, I noted three different recipes with query marks as to which one would make the blog. As I dove in to recipe-reading, I had written a very persuasive note about Sally's recipe on my Pinterest board 'Pinned it. Did it. Noted it.' and remembered the exact day I made them. Little did I know this recipe would become a crowd favourite. I may never test out another scone recipe again. 

I skipped Sally's call for a sweetened glaze. The sugar on top was enough of an amazing addition. Grating frozen butter was hilarious. And I highly recommend taking your carefully measured stick and using baking paper around it to prevent slipping from your grip as you grate the hunk of it down. 

My Australian friends were absolutely astounded as I tried to describe American scones. Wedges? No cream and plum jam on them? They could not comprehend. In the end, they loved these American blueberry scones; I imagine a culture convergence of fresh whipping cream would be a great addition, as well. To my American friends, Australian/English scones are what we call 'biscuits' (like biscuits and gravy, but sweet); and biscuits in Australia are basically crackers. English is a funny language. 

I love this recipe because the warm cinnamon with the juicy blueberries in the soft scone are just delightful for the taste buds. The added sugar crunch on top just makes it! They're not too sweet, and just the perfect addition to a cup of tea-Earl Grey, perhaps?!

Ingredients:
115 g (8 tbsp / 1/2 cup / 1 stick) unsalted butter, FROZEN

250 g (2 cups) all-purpose flour

100 g (1/2 cup) sugar

1/2 tsp salt

1 tsp ground cinnamon

2.5 tsp baking powder

120 ml (1/2 cup) heavy cream / double cream

1 egg

1.5 tsp vanilla extract

180 g (1 large cup) blueberries (keep frozen if frozen)

2-4 tbsp coarse sugar (raw sugar)

2 tbsp heavy cream / double cream

Directions:
1. In a large bowl, mix together the dry ingredients. 

2. Grate the butter and then mix it into the dry ingredients with a pastry blender, your fingers, or two forks, until it is evening crumbling pea-sized. If able, place this bowl in the fridge or freezer until next needed. 

3. In a small bowl, whisk together the heavy cream, egg, and vanilla. 

4. Pour the wet ingredients over the dry ingredients and mix until evenly combined.

5. Carefully incorporate the blueberries into the dough. 

6. Transfer the dough to a floured bench top. If too sticky, add a little flour until no longer sticky. If too dry, add a drizzle of heavy cream until no longer dry. 

7. Form the dough into an 8" (20 cm) disc and slice it into 8 equal slices with a sharp knife. 

8. Line a baking sheet with baking paper and arrange the scones at least 2" (5 cm) apart from each other. Place in the fridge or freezer for 15 minutes. 

9. Meanwhile, preheat the oven to 204 C / 400 F. 

10. Remove the scones from the fridge/freezer and coat them with a layer of heavy cream and a sprinkling of raw sugar. 

11. Bake the scones for 22-30 minutes, or until golden brown on the edges and browning on top. 

12. Serve plain or with a cup of tea. Store in an airtight container at room temperature or in the fridge.