Scones
1-In a large bowl, whisk together the: In a large bowl, whisk together the flour, sugar, salt, and baking powder.
2-Using a pastry blender or your hands,: Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.
3-In a small bowl, whisk together the: In a small bowl, whisk together the eggs, buttermilk or cream, and vanilla extract.
4-Add the liquid ingredients and blueberries to: Add the liquid ingredients and blueberries to the dry ingredients and stir until moistened.
5-The mixture should be well combined and: The mixture should be well combined and hold together in a ball.
6-Sprinkle a small amount of flour onto: Sprinkle a small amount of flour onto parchment paper or the counter.
7-Press dough into 8-inch circle, about 3/4: Press dough into 8-inch circle, about 3/4 inch thick.
8-Brush the top with additional buttermilk or: Brush the top with additional buttermilk or cream.
9-Sprinkle with a touch of sugar: Sprinkle with a touch of sugar.
10-Using a sharp knife, cut the circle: Using a sharp knife, cut the circle into 8 wedges (pie shape).
11-Divide each wedge and place it onto: Divide each wedge and place it onto a greased baking sheet or one lined with parchment paper. Leave about a few inches between each scone to expand.
12-Place in the fridge for 15-30 minutes: Place in the fridge for 15-30 minutes.
13-Preheat the oven to 400°F: Preheat the oven to 400°F.
14-Bake for 20-25 minutes or until golden: Bake for 20-25 minutes or until golden brown.
15-Remove from the oven and cool slightly: Remove from the oven and cool slightly.
16-Combine the ingredients for the vanilla glaze: Combine the ingredients for the vanilla glaze in a small bowl, add more milk if needed to create a glaze.
17-Drizzle over the scones and serve: Drizzle over the scones and serve.
18-Store leftovers in an airtight container: Store leftovers in an airtight container.