Blueberry Scones Recipe for 8 Servings: Flaky and Tender

Instructions:

1. Whisk the 300g all purpose flour, 50g granulated sugar, 1 tablespoon baking powder, and 0.5 teaspoon salt in a chilled large mixing bowl. Note: Whisking aerates the flour, making the final scone lighter.
2. Grate the 115g of frozen butter directly into the flour mixture using the coarse side of a box grater. Note: Toss the butter shards every few seconds so they don't clump together.
3. Combine the 160ml cold heavy cream, egg, and 1 teaspoon vanilla bean paste in a small jug.
4. Pour the liquid into the dry ingredients and fold gently with a spatula until a shaggy dough begins to form.
5. Carefully fold in the 150g of chilled blueberries. Stop as soon as they are distributed to prevent crushing.
6. Transfer the dough to a floured surface and pat it into a 1 inch thick circle. Note: Fold the dough over itself once or twice to create extra layers.
7. Cut the circle into 8 even wedges using a sharp knife or bench scraper.
8. Brush the tops with a tablespoon of extra cream and sprinkle with the turbinado sugar.
9. Bake at 200°C (400°F) for 18-22 minutes until the edges are a deep mahogany and the tops are golden.
10. Whisk the 60g powdered sugar, 2 tablespoons lemon juice, and zest, then drizzle over the scones once they have cooled for 10 minutes. > Chef's Tip: If you have time, place the cut scone wedges in the freezer for 10 minutes before baking. This shocks the butter and leads to an even more dramatic rise in the oven.