Start to finish: 1 hour
Makes: 12 large scones or 16 smaller ones
2 cups flour
½ cup raw sugar, plus more for the top
2 teaspoons baking powder
1 teaspoon salt
½ cup (one stick) unsalted butter, diced and very cold
¼ teaspoon vanilla paste
½ cup heavy cream, plus extra for brushing
1 cup fresh blueberries, rinsed and dried
In a food processor, pulse together flour, sugar, baking powder and salt.
Add in cold butter and vanilla paste and pulse until a fine meal forms.
Drizzle in heavy cream and pulse until a loose, crumbly texture forms.
Flour a clean surface and remove dough from processor. Fold in fresh blueberries and split dough into two mounds. Form each mound into a round disc — about 8 inches around and 1½-inches thick.
Wrap each disc individually with plastic wrap and place in the freezer for 15 minutes.
Heat oven to 400 F and line two baking sheets with parchment paper. Set aside.
Unwrap dough and place back onto floured surface. Cut each disc into 6 wedges for large scones or 8 for smaller ones.
Place scones about 2-inches apart on prepared cookie sheets. Brush with heavy cream and sprinkle with extra sugar.
Bake for 13–15 minutes or until golden.
Let cool on baking sheet for 2 minutes before transferring to a baking rack to cool completely before serving.