-
Preheat oven to 425 degrees F.
-
In a food processor, blend together the flour, sugar, baking powder and baking soda.
-
Pulse in the cold butter. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
-
Transfer this mixture from the food processor into a large mixing bowl. Toss in the frozen blueberries.
-
Make a well in the center. Pour in the milk and vanilla extract.
-
Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
-
Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these scones, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & 1/2 inches.
-
Using a sharp 2 inch biscuit cutter cut the scones out an place them about 2 inches apart on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the scones.Alternatively, instead of using a biscuit cutter, just form the dough into a round and cut it in wedges like a pie. This is often my preferred method because you don't have to re-roll the scrap dough.
-
If you like you can brush the tops with an egg wash made from whisking together the egg and milk.
-
Bake in the preheated oven for about 10 minutes then reduce the heat to 375 degrees F and bake for an additional 10-15 minutes or until the tops of the scones are evenly golden brown. Delicious served warm with Honey Butter.