Muffins and scones

Made with heavy cream and blueberries. 33 min, makes 8, 10 ingredients.

Recipe by lifestyleofafoodie.com

Prep

15 min

Cook

18 min

Total

33 min

Makes

8

Ingredients

• 1 egg
• 2/3 cup heavy cream (Extra for brushing the scones)
• 1 tsp vanilla extract
• 2 cup AP flour
• 1/3 cup Imperial Sugar Granulated Sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 5 tbsp butter (cubed,cold)
• 1 cup blueberries
• Vanilla sugar (for sprinkling)

Instructions

Method by lifestyleofafoodie.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat the oven to 400F and line a baking sheet with parchment paper then set aside.
2. In a small bowl, mix the egg, vanilla, and heavy cream together and set aside.
3. In a large bowl, whisk the flour, granulated sugar, baking powder, and salt until combined. Mix in the cubed cold butter with your hands, a fork, or a pastry cutter.
4. Mix in the cubed cold butter with your hands (quickly to not melt the butter), a fork, or a pastry cutter. You want the mixture to look pebbly with little pieces of butter covered in flour.
5. Pour the heavy cream mixture over the flour mixture and stir with a fork or a rubber spatula to combine, stir in the blueberries. Don't overmix.
6. Pour the scone dough on a lightly floured sugar, gently pat and shape into a thick 8-inch round circle. Slice the dough into 8 equally sized triangles with a sharp knife.
7. Place the scones on a parchment-lined baking sheet and chill in the freezer for 15 minutes.
8. Brush the heavy cream with extra cream and sprinkle with granulated vanilla sugar or regular granulated sugar and bake for 18-20 minutes. Cool down and enjoy.