The absolute easiest way to enjoy these scones is to book a stay at Domaine Madeleine and let us serve them to you at breakfast. In the meantime, you can make these crusty, flaky scones at home.
One of the secrets is freezing the dough before baking, (they can be stored in the freezer and baked from frozen as needed.) Another secret is not preheating the oven.
While we use (and recommend) organic ingredients like flour, butter, salt, sugar, blueberries, and half and half, non-organic versions may be substituted, but the butter and flour must be of high quality. We also use organic crushed vanilla as it is double the strength of vanilla extract without the medicinal quality extract sometimes has. We like to dehydrate our own farm-grown blueberries, but you can use store-bought or substitute other dried fruits, nuts, or chips.
Using a Silpat baking mat allows the scones to expand more by not sticking to the baking sheet.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.