Blueberry Scone

Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Incorporate butter: Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.

Add blueberries: Gently fold in the fresh blueberries, being careful not to crush them.

Mix wet ingredients: In a separate small bowl, whisk together the heavy cream and vanilla extract.

Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; the dough should be slightly crumbly.

Shape scones: Turn the dough out onto a lightly floured surface. Pat it into a circle about 1-inch thick. Cut the circle into 4 equal wedges.

Bake Scones: Transfer the scones to the prepared baking sheet, leaving space between them. Brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar if desired. Bake in the preheated oven for 15 - 18 minutes, or until the scones are golden brown.

Prepare coffee: While the scones are baking, brew your favorite coffee using your preferred method.

Serve: Serve the warm blueberry scones with a large cup of hot coffee prepared to your liking.