Scone

• Preheat the oven to 400 degrees F.
• Line a baking sheet with parchment paper.
• Add the flour, sugar, salt, and baking powder to a large mixing bowl and whisk until well blended.
• Use a box grater to shred the frozen butter.
• Add the grated butter to the dry mixture and combine with two forks. The finished mixture should be pea-sized crumbs. You can use your hands to mix the butter in, but your hands will warm up the butter, so you need to wear plastic gloves and be quick if using your hands.

  Place in the refrigerator until needed.
• Add the heavy cream, egg, and vanilla extract to a small mixing bowl. Mix until well blended.
• Add the wet ingredients and blueberries to the dry ingredients.
• Mix until the dough forms. Don't overmix.
• Turn the scone dough out on a lightly floured surface. Coat your hands with flour and form the dough into an 8-inch disc.

  *If the dough feels too sticky, add a little more flour to the dough. If the dough feels too dry, add a little more cream to the dough.
• Using a sharp knife, cut the disc into 8 wedges.
• Place the wedges on a parchment-lined baking sheet leaving a few inches between the scones.
• Brush the scones with heavy cream and sprinkle raw or coarse sugar on top of the scones.

  You can leave out the sugar if you want to cut back on sugar, it's not essential.
• Refrigerate the scones for 30 - 60 minutes before baking.
• Place the baking sheet on the middle rack of the preheated oven and bake for 20-25 minutes until golden brown.
• Place the scones on a wire rack to cool.