Mini Blueberry Scones
Adapted from Gourmet
Makes about 16 (I got 20 since mine were smaller)
1/2 cup heavy cream plus additional for brushing the scones
1 large egg
1 teaspoon vanilla extract
6 tablespoons sugar
Additional raw sugar for sprinkling scones
1/2 teaspoon salt
2 1/4 cups cake flour (not self-rising)
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
3/4 stick (6 tablespoons) cold unsalted butter
1/2 cup dried blueberries
1 tablespoon lemon zest
In a bowl whisk together 1/2 cup of the cream, the egg, the vanilla, and 6 tablespoons of the sugar until the mixture is combined well. In another bowl stir together the flour, the salt, the baking powder, and the baking soda.
Using a cheese grater that yields large pieces, grate butter directly into flour mixture and stir in with a fork. (I find that this is easier than cutting it and then trying to blend it into the dough.)
Stir in the blueberries, lemon zest, and the cream mixture with a fork until the mixture just forms a sticky but manageable dough.
Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 1/2-inch-thick round, and with a 1 1/2-inch fluted cutter cut it into rounds (or other fun shapes!).
Gather the scraps, repat the dough, and cut out more rounds. On a baking sheet lined with parchment paper brush the scones with the additional cream and sprinkle them with the additional sugar (I like to use raw sugar here). Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.