4 cups flour
2 tablespoon sugar (plus more for dusting the tops of scones before baking)
2 tablespoon baking powder
2 teaspoon salt
3 sticks butter, very cold and cut into small pieces
1 cup heavy cream
4 eggs plus one yolk for egg wash
1 cup blueberries
Preheat oven to 400 degrees.
In a large mixing bowl combine flour, sugar, baking powder, and salt. Cut in cold butter with a pastry blender until the texture resembles coarse meal.
In a small bowl beat the 4 whole eggs with cream. Combine with flour mixture until just blended and gently fold in blueberries. Do not overmix.
Turn the dough onto a floured surface and dust the top with flour also. Gently press into and even thickness and pull in the sides to form a square so the dough is ‘holding together’. Dust a rolling pin with flour and roll dough gently to ¾” thickness. It is critical that you don’t overwork the dough.
Cut into triangles or desired shapes. The dough will be flaky, but holding together.
Combine the egg yolk with 1 teaspoon of water and brush on tops of scones. Sprinkle with sugar and bake for 25-30 minutes until lightly browned.