Emma Frisch

Ingredients

• 2 cups all-purpose flour
• 1/4 cup cane sugar
• 2 teaspoon baking powder
• 1 teaspoon sea salt
• 6 tablespoons unsalted butter, chilled
• 2 eggs, beaten
• 1 egg yolk, beaten
• 7.5 oz crème fraiche
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1/3 cup macadamia nuts, coarsely chopped
• 2 tablespoons thyme, fresh or dried

Instructions

1. Preheat oven to 350°F. Grease two baking sheets, or substitute one baking sheet for a muffin tin (or all muffin tins!)
2. Mix the flour, sugar, baking powder and sea salt in a large bowl.
3. Cut pieces of the butter into the mixture, and rub the butter into the mixture with your fingertips until it resembles damp sand (see picture above).
4. In a small bowl, whisk together 1 egg, 1 egg yolk, the creme fraiche and vanilla extract. Create a well in the middle of the dry mixture, and gently stir the egg mixture into the batter until it comes together.
5. Stir in the blueberries, macadamia nuts and thyme to the batter.
6. Generously flour a clean surface and turn out the dough onto the surface. Roll out the dough into a large circle, about 1/2-inch thick. (If you do not have a rolling pin, use an empty wine bottle, coating it with flour first).
7. Cut triangle wedges, like pizza slices, and place on a baking sheet. (Or, fill muffin cups with about 1.5 inches of batter).
8. Beat the second egg and use a pastry brush to coat each scone or muffin top with egg wash.
9. Bake scones for about 25 minutes, until they brown lightly around the edges. Insert a toothpick into the thickest part of a scone - if it comes out clean, they're ready!

Notes