In my food processor, I blended the flour, sugar, baking powder and salt.
Add the cold butter and pulse 6 - 7 times until butter is small pieces.
2Mix the cream and vanilla and pour into flour mixture, pulse until batter comes together.
3Scrape dough out onto a well floured surface and begin kneading in the blueberries a little at a time. Being careful not to squash. If needed, add a little more flour of too sticky.
4Pat out into a circle and score just the tops with a sharp knife, to make wedges. Can sprinkle a few more blueberries on top.
Place on greased baking sheet and brush with milk or cream and I sprinkled with Turbinado sugar.
5Bake for 18 - 20 minutes or until starting to brown and not doughy in the center.
Cool on rack. Cut apart when cool.
6Make glaze:
Mix all ingredients with a whisk until smooth.
I use the whisk and drizzle over each cooled scone.
Dough-not get me started on how much we love donuts. Really, we do-nut know how to say no to these moist, crumbly, glazed, jelly-filled, powdery, soft and springy desserts. Here...
