Bakery-style Blueberry Scones with Vanilla Icing

Ainekset

2 cups (250g) all-purpose flour (spooned and leveled), plus extra for dusting

1/2 cup (100g) granulated sugar

2 1/2 teaspoons (10g) baking powder

1/2 teaspoon (3g) salt

1/2 cup (113g) unsalted butter, frozen

1/2 cup (120ml / 120g) buttermilk or heavy cream, plus 2 tablespoons (30ml / 30g) for brushing

1 large egg (50g)

1 1/2 teaspoons (6g) pure vanilla bourbon paste

1 1/4 cup (160g) fresh or frozen blueberries (do not thaw if frozen)

granulated sugar, for topping

powder sugar for dusting

Instructions are in the comments below ⬇️