Creamy Blueberry Almond Scones

I recently baked these scones for some friends to snack on during a long car drive. They're delicious warm, but they're also a nice, portable treat. If serving at home, the scones taste great with homemade creme fraiche and a little jam. 

Ingredients:

• 3/4 cup + 2 tbsp. cold heavy cream
• 1 large egg
• 2 tsp. vanilla extract
• 2 cups flour
• 1/4 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 6 tbsp. cold, unsalted butter
• 1 cup fresh blueberries
• 3/4 cup sliced almonds
• sanding sugar (optional)

Preheat oven to 400 degrees. 

Whisk together 3/4 cup , egg, and vanilla. 

Mix flour, sugar, baking powder, and salt in a food processor. Cut butter into small pieces and add to the food processor. Pulse about 5 times until butter is integrated into flour mixture, but there are still pea shaped pieces of butter remaining. 

Transfer mixture from food processor to a large bowl and add cream mixture, blueberries, and almonds. Combine with a spoon until the mixture is barely combined. Do not use an electric mixer to combine these ingredients or you will risk overworking the dough. 

Transfer dough to a lightly floured surface and form a flat 8" - 9" circle with the dough. Cut the dough into wedges and transfer the wedges to a baking sheet lined with parchment paper. Brush the remaining cream on the top of the scones and sprinkle with a large crystal sugar like sanding sugar.

Do not substitute wax paper for parchment paper. Wax paper will smoke in the oven. I made this rookie mistake once early in my experimentation with baking.

Bake 16 - 18 minutes until scones are golden.

Serve with creme fraiche and jam and Enjoy!