Perfect Scones
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons butter, chilled and cut into 1/4 inch cubes
1 cup frozen blueberries
1 cup heavy cream
1.) Turn the oven to 425 and move a rack to the center position.
2.) Put the flour, sugar, baking powder and salt into a food processor and pulse until combined 6-10 pulses. Place the butter on top of the mixture and pulse several more times until the mixture looks like cornmeal with some butter bits in it.
3.) Transfer mixture to a mixing bowl and mix in the cream, stirring until the dough is mixed together (there will be little floury bits still). Do not stir too long, just until dough comes together and is manageable.
4.) Transfer the dough to a work surface and knead until it had come together fully come together and is a rough, sticky ball.
5.) Flour a pastry board and put the dough out on it. Roll it into a 12 inch square. Sprinkle the frozen blueberries on top of the bowl and then fold into thirds. You will have a 12 by 4 inch rectangle. Cut the dough into 8 triangular pieces.
6.) Make a wash of 1 tbsp of heavy crem and 1 tbsp of sugar. Brush it on top of the scones.
7.) Bake until the scone tops are light brown, 12 to 15 minutes.
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