Anders Bandt

• 2 and 1/4 cups (275g) all-purpose flour (spoon & leveled), plus more for hands and work surface
• 1/2 cup (100g) granulated sugar
• 2 and 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (1 stick; 115g) unsalted butter, frozen
• 1/2 cup (120ml) heavy cream (plus 2 tbsp for brushing)
• 1 large egg
• 1 and 1/2 teaspoons pure vanilla extract
• 1 heaping cup (180g) fresh or frozen blueberries (do not thaw if using frozen)

• Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. 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.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
• 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.
• 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.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• 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).
• 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.

2% milk seems to work fine?? (I am skeptical of this note actually but I guess it deserves some merit) Grating the butter will help you, it is not a useless step. If you choose to cut the frozen butter with a knife instead, try to get really small cuts of the butter to avoid spending a ton of time trying to mix and smash the butter into the drys with your fingers. This last time I made these scones (which had some flaws) they turned out pretty airy. I wonder what needs to be changed in the recipe to make a very dense scone? The time after I made them, I want to comment that the dough was very wet and sticky. A little harder to handle on the cutting board before placing them on the pan, on which I used parchment paper. BUT they also turned out more dense than the airy time I commented on before. So take that into consideration.