Blueberry Scones

2 cup all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup salted butter
1 large egg
1/2 cup whole milk
1 cup fresh blueberries

1. Whisk flour, sugar, baking powder, and salt in a medium-sized mixing bowl.

2. Grate the butter in the dry mixture. Use your hands to coat the butter in flour and break it into pieces.

3. Whisk the egg and the milk and add the liquid and blueberries to the dry mixture. Stir gently until combined.

4. Dump the dough onto a floured surface and press it into a disk. Cut into eight wedges. Place on a sheet pan and chill in the fridge for 15 minutes or overnight.

5. Bake at 375 for 15-20 minutes or until golden.

Truthfully I didn’t measure my glaze ingredients today, but I mixed about a cup of powdered sugar, a couple tablespoons of milk, and generous swig of vanilla. Adjust until you get the desired consistency. I like a slighly thinner glaze that forms a crust over the entire scones. Drizzle the glaze over the scones and serve!