I found this recipe in this month’s Martha Stewart Everyday Food magazine. I love very dry, crumbly scones but have never dared to try them. This recipe sounded easy and looked good. The only thing I would do different next time would be to press the circle out a little flatter. But otherwise they turned out great and taste good. Enjoy!
3/4 cup cold heavy cream
1 large egg
2 cups all-purpose flour
1/4 cup sugar
2 t. vanilla
2 t. baking powder
1/2 t. salt
6 T. cold unsalted butter cut into small pieces
1 cup blueberries
Preheat oven to 400 degrees. Whisk together heavy cream, egg and vanilla. Set aside. In a large bowl, mix flour, sugar, baking powder and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pieces of butter remaining. Stir in blueberries. With a fork, stir in cream mix until just combined. The dough should be crumbly, do not overwork.
Transfer dough to a lightly floured work surface and pat into a 6 inch circle. Cut into 6 wedges and transfer to a parchment lined baking sheet. Bake until golden, about 16-18 minutes, rotating sheet halfway through. (I actually cooked mine almost double because I made a double batch and had two circles to cook. Enjoy!