(Note: You can use 2 Cups Short Patent instead of 1 cup of each if you prefer)
1/2 Cup Granulated Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
5 Tablespoons Frozen Butter, grated
1 Egg
1/2 Cup Heavy Whipping Cream + 2 Tablespoons additional to brush on top
1/8 Cup Milk
1 Cup Fresh or Frozen Blueberries
Glaze (optional)
1 Cup Powdered Sugar
2-3 Tablespoons of Milk
Directions:
In a large bowl combine flour, sugar, baking powder and salt. Stir until well mixed.
Grate 5 Tablespoons of frozen butter into the bowl. Using beaters, mix until coarse.
In a small bowl, use a fork to beat egg, cream and milk together.
Pour the egg and cream mixture into the dry ingredients and beat just until combined.
Stir in blueberries.
Form dough into a ball and turn out onto floured surface
Knead a few times. Using fingers or a rolling pin, form a circular disk shape approximately 8 inches in diameter.
Cut into slices using a floured pizza cutter or knife. (Number of slices depends on how large of scones you want. 8 slices will be large hearty scones as pictured above)
Separate the slices and place on a baking sheet that is lined with parchment paper or silicone baking mat.
Brush each slice with cream before baking.
Optional Glaze: While baking, combine powdered sugar and milk to form the glaze.
