Chai Blueberry Scones

Summertime means lots and lots of organic blueberries from our CSA.  Eventually the kids got tired of eating them out of the carton, so I had to get creative! What better way to use ripe, burst in your mouth blueberries than delicious, buttery scones.  Trust me .. they will not last to the next day! Bon Appetit!

Preheat oven to 400F.  Line a large baking sheet with parchment paper.

In a large bowl, mix the flour, sugar, baking powder, chai blend, and salt.  Grate the frozen stick of butter and toss with the flour mixture.  You may need a pastry cutter to cut it into the flour mixture until it resembles coarse meal.  Set aside.

In a small bowl or your measuring cup, whisk the heavy cream, egg, and vanilla extract.  Pour liquid mixture onto the flour mixture until everything is evenly moistened.  Make sure not to overwork the dough.  Gently fold in the blueberries until evenly distributed. 

With floured hands work the dough into a ball and place onto baking sheet.  Flatten into a flat 8 inch circle.  Cut into 8 even pieces and space them apart on the cookie sheet.  Bake for 20-25 minutes until lightly golden.  Remove from oven and gently place each scone on cooling rack.

GLAZE - mix all ingredients.  Adjust liquid amount to get desired glaze consistency.  Store glaze in small jar and drizzle onto scone right before eating.