In a food processor, combine the flour with the sugar, baking powder and salt and pulse until combined.
Cut butter into 1 Tbsp. pieces and add to the flour mixture. Pulse until the butter gets cut into the flour and the mixture resembles coarse sand.
Remove blade from the food processor and turn dough out onto a lightly floured work surface. Bring together dough into a solid mass approximately 1/2" thick.
Place frozen blueberries on top of the dough in a single layer. Carefully fold the dough over the blueberries so that they are gently incorporated into the dough. This can take several folds, but be cautious to not over work the dough or the blueberries will bleed their color into the dough.
When the blueberries are incorporated, sprinkle the top of the dough with a light dust of flour and press with your hands or roll with a rolling pin to 1” thickness.
Cut scones into desired shape with a knife or cutter. We suggest a 2” round cutter, but you can cut into squares or triangles as well.
Brush the top of each scone with a generous brush of the egg yolk wash. At this point the scones can be baked or frozen to bake at a later time.
To bake: place scones about 2” apart on a parchment lined baking tray. Bake for 25 minutes or until lightly golden brown and firm if given a gentle press in the center with your finger. If baking from frozen, bake for 30 minutes or until lightly golden brown and firm if given a gentle press win the center with your finger.
Allow to cool. While the scones cool, make the vanilla bean glaze by whisking the ingredients together until combined in a bowl. Drizzle or dip the scones in the glaze to finish. The scones will be more crumbly the day after baking.
Recipe was created for Rodelle by ADM Culinary chef, Phillip Stepler. Photos taken by Amanda at frommetovuu
