Remember those gorgeous blueberries I picked last weekend? Well, I decided to bake up the most scrumptious blueberry scones with a twist--a hit of cinnamon sugar! They were fantastic..not too sweet, but with lots of fresh blueb flavor and a bit of warm spice. Perfect to enjoy with breakfast or an afternoon cup of tea. Or, if you feel like going the more decadent route (like we did) go ahead and whip of some homemade vanilla scented whip cream to serve on top of a warm scone, along with a mound of fresh berries.
4 cups + 1 tbsp all-purpose flour
1/4 cup + 1 tbsp sugar, plus additional for cinnamon sugar
2 tbsp Baking Powder
2 tsp Salt
3/4 lb. cold unsalted butter, diced
4 Extra large eggs, lightly beaten
1 cup cold heavy cream
1 1/2 cup fresh blueberries
1/2 frozen blueberries*
1 tsp vanilla
2 tsp cinnamon
1 egg, beaten w/ 2 tbsp water or milk, for egg wash
Cinnamon sugar, for sprinkling
*help keep dough cold, and retain shape while mixing dough.
Preheat Oven to 400 degrees.
Combine flour, sugar, baking powder, and salt. Blend in the cold butter and mix until it is in broken into small pieces. (If using electric mixer than use lowest speed)
Combine eggs and cream, than add them to the flour mixture. Mix until just blended. Toss bluebs with 1 tablespoon of flour and then add them to the dough. If you feel like the dough is warming up than stick it in the fridge for 20 minutes before the next step.
Dump the dough (probably pretty sticky--you are going to want to liberally flour rolling pin, hands, counter, etc) onto floured surface and roll it out until 3/4 inch thick. If you see lumps of butter that means you have done everything right and are on the right track! Cut into squares, and then cut in half to make triangles. Place on a baking sheet with parchment paper. (If you don't have enough room on a sheet or two for your scones, than just refrigerate the triangles until they are ready to go in the oven. )
Brush the tops with egg wash and then sprinkle (liberally!) with cinnamon-sugar. Pop in oven and bake for at least 17 minutes--check for doneness. The outsides should be crisp and golden. If they are not quite there yet than just keep an eye on them for another 2-3 minutes, or until desired look is achieved.
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