Perfectly flaky scones that can easily be made into any flavor you’d like including blueberry, cranberry orange, pumpkin, chocolate chip, pumpkin, and cinnamon!
In a large mixing bowl, stir together flour, sugar, baking powder, and salt.
Grate your butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
Add in egg (if using), 1 cup cream, blueberries, and vanilla extract (or other flavorings) stirring until the dough just comes together.
Turn the dough out onto a clean countertop and form it into a ball
Press the dough flat until it is 2-inch thick circle. Use a butter knife to cut the circle into 8 wedges.
Place cut scones on an un-greased baking sheet and brush the tops with 2 tablespoons heavy cream.
Bake at 425 degrees for about 12-15 minutes, until the tops are nicely browned.
Video
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Notes
Note: Adding an egg to your scone batter will change the texture of your scone, creating a richer, more dense result. This recipe will work either way and the egg is completely optional and does not need to be replaced.
MIX INS:
Blueberry Scones (1 cup blueberries + 1 teaspoon vanilla extract)
Chocolate Chip Scones (1 cup mini chocolate chips)