• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Medium Bonmat on the top of a Large Perforated Baking Sheet. Set aside.
• The night before grate the butter using a box grater. Wrap loosely in cling film. Set aside in the freezer overnight.
  4 oz butter
  

BLUEBERRY SCONES PREPARATION

• In a mixing bowl, whisk the all-purpose flour together with granulated sugar, baking powder, ground cinnamon and sea salt. Add the frozen grated butter and using a pastry blender cut the butter into the flour until the mixture comes together in pea-sized crumbs. Set aside in the refrigerator while preparing the rest of the recipe.
  8.82 oz all-purpose flour, 3.53 oz granulated sugar, 1 Tbsp baking powder, 1/2 tsp sea salt, 1 tsp ground cinnamon
  
• In a small bowl, whisk the heavy cream together with the egg and vanilla bean paste. Drizzle over the flour mixture, add the frozen blueberries. Gently mix, bringing the dough together in a cohesive mass. NOTE: If the biscuit dough feels excessively sticky, add a tablespoon of flour at a time, working it in until combined.
  4.60 oz heavy cream, 1 egg, 1 1/2 tsp vanilla bean paste, 5 oz frozen blueberries
  
• Dust your work surface with a bit of flour and turn the dough out of the bowl onto the surface. Use lightly floured hands to gently shape the dough, using the heel of your palms to work the dough just until you’ve got a fully incorporated mass. NOTE: Do not overwork the dough. Press into an 8 inch | 20 cm disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  

FREEZE

• Place the scones onto your prepared baking sheet arranging them about 2-inch | 5 cm apart so the biscuits have room to puff up and rise.

  Refrigerate for at least 15 minutes while the oven is preheating. VERY IMPORTANT: Do not skip the refrigeration step because after working the dough, the butter will have softened and the chill time ensures that the butter solidifies again. Plus, the colder they are, the higher the scones will rise!
  

BAKE!

• Preheat oven to 400℉/200℃. 

  Take scones out of the refrigerator. Brush the top of each scone with heavy cream and for extra crunch, sprinkle with cane sugar. 
  
• Bake for 22 minutes at 400℉/200℃. (Every oven heats differently, monitor your scones from 20 minutes). It is ready when the scones have risen and are golden brown around the edges, the top being lightly brown.

  Once your Blueberry Scones are out of the oven, let them cool down on the baking sheet while preparing the vanilla icing.
  

VANILLA GLAZE PREPARATION

• In a small bowl, combine the powdered sugar together with the vanilla bean paste and milk. Drizzle over the warm scones. Enjoy & Bon Appétit!

  NOTE: These Blueberry Scones are best stored at room temperature in a single layer. Avoid plastic container as they will get soggy. Like every type of bread these are best enjoyed the same day.
  1 Tbsp cane sugar, 4.24 oz powdered sugar, 1.06 oz milk, 1/2 tsp vanilla bean paste