blueberry scones

Sally McKenney’s blueberry scones have crumbly edges and a soft centre, with fresh blueberries scattered through the dough. Cinnamon and vanilla season this selected version, finished with coarse sugar and optional vanilla icing.

Frozen unsalted butter is grated and worked into flour, granulated sugar, baking powder, cinnamon and salt. The mixture is kept cold while heavy cream, egg and vanilla are whisked separately.

The wet mixture and blueberries are gently combined with the butter-flour crumbs. The sticky dough is gathered on a floured surface, formed into a disc and cut into eight wedges.

The wedges are brushed with a separate portion of heavy cream and sprinkled with coarse sugar. After chilling, they bake on a lined tray until their tops and edges begin to brown.

McKenney describes the scones as enjoyable warm from the oven. Vanilla icing can be added after a brief cooling period, giving a sweeter finish to the fruit-filled pastry.