½cup(113g) unsalted butter, cold and cut into cubes
2tbspthyme, (optional)
2tbsporange zest, (optional)
½cupheavy cream, additional 2 tbsp. for brushing
1largeegg
1 ½ tspvanilla extract
1cupblueberries, frozen
Syrup
½lemon, juiced
3-4tbspicing sugar
lemon zest
Instructions
Preheat oven to 180 degrees Celsius.
In a medium-sized bowl combine flour, sugar, baking powder, salt, thyme and orange zest. Add the cold butter and crumble together using either your hands, a dough blender (professional pastry cutter –available from Amazon) or two forks. Add the blueberries and toss all ingredients together.
In a small bowl whisk together the heavy cream, egg and vanilla extract. Drizzle the wet ingredients over the flour mixture, and combine until all the dry ingredients are moistened.
Pour the dough onto a flour-dusted counter, and shape it with your hands into a round disc shape. Take a sharp knife and divide your dough disc into 8 wedges.
Put your 8 scones onto a baking sheet, make sure to line the baking sheet with parchment paper before placing your scones. Leave enough room between the scones to rise, a couple of inches is fine. Brush your scones with the left-over heavy cream.
Place the baking sheet in your pre-heated oven and bake for 20 to 25 mins, or until the edges are golden brown. Let the scones cool before you serve them.
Serve in individual bowls while hot. Garnish with berries and a drizzle of agave syrup (optional).