Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 1/2 cup (120ml) cold buttermilk
  • 1 large egg
  • 1 cup (150g) fresh blueberries
  • 1 tbsp (15ml) heavy cream
  • 1 tbsp (12g) coarse sparkling sugar

Instructions:

  1. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Using a pastry cutter or fork, work the cold cubed butter into the flour until the mixture looks like coarse crumbs with some pea-sized lumps of butter still visible.
  2. In a separate small bowl, whisk together the egg and buttermilk. Pour the liquid into the flour mixture and fold gently with a spatula just until the dough begins to clump together; it should remain shaggy and slightly sticky.
  3. Gently fold in the fresh blueberries using a light hand to ensure the berries remain whole.
  4. Turn the dough onto a floured surface and pat it into an 8-inch disc, approximately 1 inch thick. Cut the disc into 8 equal wedges.
  5. Place the wedges on a parchment-lined baking sheet, brush the tops with heavy cream, and sprinkle with coarse sparkling sugar.
  6. Bake at 400°F (200°C) for 15-18 minutes until the edges are mahogany-colored and the tops are firm to the touch.