My Favorite Blueberry Scones #Dessert #Sweet

Huge amounts of succulent blueberries put these natively constructed scones over the best! They're overly soggy and delicate in each nibble. Superior to anything a pastry kitchen, trust me.

This is a cream and margarine based scone. There are no substitutions for either! Both are so essential to the surface and taste of your completed blueberry scones. Cream makes them incredibly clammy and margarine makes them delicate and, well, rich.

I very much want a scone made with solidified margarine contrasted with simply cool spread. Why? It's basic to utilize cold margarine in this scone formula since when the little pieces of spread liquefy as the scone prepares, they discharge steam and make little pockets of air – this makes the scones somewhat vaporous within while staying flaky and fresh outwardly. Cold spread isn't sufficient, it must be solidified. Just place a stick of spread in the cooler for 30 minutes early.

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Ingredients:

• 2 cups (250g) all-purpose flour (careful not to overmeasure)
• 1/2 cup (100g) granulated sugar
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, frozen
• 1/2 cup (120ml) heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 heaping cup (190g) blueberries (fresh or frozen, do not thaw)1
• coarse sugar for sprinkling on top before baking

Glaze

• 1 cup (120g) confectioners' sugar
• 3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
• 1/4 teaspoon vanilla extract

Directions:

1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
3. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Top with a sprinkle of coarse sugar. Separate the scones so there is a little space between each one.
4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving.
5. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

For more detail : bit.ly/2RZRfcu

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