What
you need,
¾ cup
plus 1 tbsp. heavy cream
1
large egg
2
cups all- purpose flour, plus more for work surface
¼ cup
granulated sugar
2 tsp.
baking powder
½ tsp.
salt
6 tbsp.
cold unsalted butter, cut into small pieces
2 tsp.
vanilla extract
1
cup blueberries, I used frozen but if you had fresh that would work to.
1
cup toasted sliced almonds
Sanding
sugar for top (optional)
Preheat
your oven to 400 degrees. Line a baking sheet with a silpat mat and set aside.
Whisk
together ¾ cup cream, vanilla and egg. In a large bowl, whisk together the
flour, granulated sugar, baking powder and salt. With a pastry cutter, blend the
butter into the flour mixture until it resembles coarse meal, with a few pea
sized pieces of butter remaining. I don’t have a pastry cutter so I used a fork
and it worked just fine. Stir in the blueberries and almonds.
With a fork stir
in the cream mixture until just combined. The dough should be crumbly, don’t
overwork.
Transfer
dough to a lightly floured work surface and pat into a 6 inch circle.
Cut
into 6 wedges and transfer to the silpat lined baking sheet.
Brush
the tops with 1 tablespoon of cream and sprinkle with sanding sugar.
Bake
until golden brown, 16-18 minutes, rotating the sheet halfway through.
Cool
completely on a wire rack.
Jen of My Tiny Oven
