INGREDIENTS:
1/2 cup heavy cream plus additional; for brushing scones
1 large egg
1 teaspoon vanilla extract
2 cups flour
1/4 cup sugar plus additional; for sprinkling scones
1/2 teaspoon salt
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter; cold, cut into bits
3/4 cup blueberries; picked over
DIRECTIONS:
In a bowl, whisk together 1/2 cup of the cream, the egg, and the vanilla. Into a bowl sift together the flour, 1/4 cup of sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal. Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until they are golden.
