Blueberry Scone

I tried scones for the first time following this recipe. I skipped the topping, used fresh blueberry. They were buttery fluffy delight with juicy burst of blueberry. 

Ingredients

All-purpose flour - 2 cups, plus more for hands and work surface
Granulated sugar - 1/2 cup
Baking powder - 2 and 1/2 tsp
Ground cinnamon - 1 tsp
Salt - 1/2 tsp
Unsalted butter - 1/2 cup, frozen
Heavy cream - 1/2 cup, plus 2 TBSP for brushing
Egg - 1 large (used egg replacer)
Pure vanilla extract - 1 and 1/2 tsp
Fresh or frozen blueberries (do not thaw) - 1 heaping cup
Optional topping: coarse sugar and vanilla icing

Steps

1. Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. 

2. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
3. Whisk heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
4. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

5. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
6. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes. (I left it in the fridge overnight so that I can bake it fresh in the morning)
7. Preheat oven to 400°F.
8. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

9. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.

Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Notes

• Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
• Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
• Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
• Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.