Starbucks' Blueberry Scones

I had many odd cravings when I was pregnant - salami, stone fruits, oysters - but one of the most "normal" was the combination of Starbucks' vanilla decaf nonfat latte + blueberry scones. There was something about the sugary and soft consistency of the scone that I just craved, especially when paired with the extra sweet latte. I've bought them at Starbucks all over the country when I was traveling for work, so I know they are probably baked centrally and shipped frozen to the stores.

Yesterday, when faced with a box of absolutely-ripe-won't-last-one-more-day blueberries, I remembered my pregnancy cravings, googled "Starbucks blueberry scone" and was surprised to find pages and pages of recipes replicating the same scone! Perhaps there are lots of pregnant ladies out there craving these scones as well? This recipe worked amazingly well. My kitchen smelled like Starbucks for the afternoon, and I was brought back to those days of endless hunger and eager anticipation!

Starbucks' Blueberry Scones
2 cups all-purpose flour
2 tsp baking powder
1 egg
1 tbsp vanilla extract
1/2 tsp sea salt
6 tbsp granulated sugar
1/2 cup cold butter
1/2 cup cold cream (i substituted 2 tbsp nonfat greek yogurt and 1/4 cup lowfat milk)
1 pint blueberries 


for the topping:
1 egg, beaten
4 tbsp sugar


Preheat oven to 375 degrees.
Cut butter into 1/2" cubes, refrigerate until needed.
Stir flour, salt, baking powder, and sugar in a medium-sized mixing bowl. Cut the butter into the mixture with a pastry blender until it resembles a coarse meal. (I used my fingers for this step).
In a small bowl, mix the egg, cream, and vanilla. Add to dry mixture and mix with fork until just combined. It is okay if it is doesn't hold together yet - do not overmix, this ensure the scone is tender and flaky. Stir in blueberries. 
Empty bowl onto lightly floured surface and pat into 2 flattened rounds (this is when you tuck all the crumbs and pieces together). Cut in quarters, then half each triangle for a total of eight triangles.
Brush egg wash on top of scones and sprinkle with a good amount of sugar on each scone.
Transfer onto parchment lined baking sheet and bake for 17 minutes, until golden brown.