Muffins and scones are such different baked goods, but so often the scones I find out are much more like muffins than a traditional scone. A scone is much more like a biscuit and half as sweet as a muffin. It is the perfect snack to accompany an afternoon tea or cup of coffee. I like to split my scone open and spread it with a bit of butter. You can use whatever fruit you like or chocolate chunks or chips make a great addition as well.
- 2 cups (10 oz, 315 grams) All-purpose flour
- ¼ cup (2 oz, 60 grams) sugar
- 1 TB Baking Powder
- ½ tsp Salt
- 6 TB (3 oz, 90 grams) Cold unsalted butter cut into ½” pieces
- ½ cup Frozen blueberries
- ¾ cup Heavy cream
- ½ tsp Vanilla
- 2 TB Heavy cream
- 1 Egg
- 1 TB sugar (granulated, coarse, or turbinado)
- 1 tsp Ground cinnamon
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a bit of butter.
To make the topping combine the sugar and cinnamon in a small bowl. In a separate bowl beat the egg together with the cream.
In a bowl, stir together the flour, sugar, baking powder, and salt. Work the butter into the flour mixture with a pastry cutter or a large fork. You want to work the butter in until it is the size of small peas. Stir in the blueberries. Pour the cream and vanilla over the dry ingredients and mix with a fork or rubber spatula until the dry ingredients are just moistened. Add more cream a tablespoon at a time if the dough is very dry.
Turn the dough out onto a lightly floured work surface and knead a few times to get the dough to cling together into a rough ball. Then gently pat the dough out into a round that is about ½” thick and about 6 1/2 inches in diameter. Cut the round into 6 wedges. Place the wedges at least 1 inch apart on the prepared pan.
Brush the egg mixture lightly over the tops of the scones and then sprinkle the tops evenly with the cinnamon sugar.
Bake until golden brown, 13-17 minutes. Transfer to a wire rack to cool slightly. Serve warm.