Blueberry scones... breakfast of champions

One of my favorite breakfast items is scones, over the years I have tried many different recipes from many different sources and none of them really ever tasted like the ones at Starbucks and let's be real those are the most delicious things you have ever put in your mouth until you make these scones. I found this recipe on google, I will try and find the original link but as my paper copy is covered with batter and in some places is a little hard to read it may be somewhat difficult to find it.

These are a little labor intensive and I will try and indicate what tools I use and if you don't have that tool how you can work around it. I hope that you enjoy these scones as much as I do. I wish I could make these more often but there is lots of butter (which makes them amazing) and as I am trying to not get fat these are typically a once a month or every other month delicacy. Well with all of that lead up I hope that someone at least makes these.

Amazing Blueberry Scones

Ingredients:
2c flour plus 2 Tbsp., plus 1Tbsp.
1 Tbsp. Baking Powder
3 Tbsp. Sugar
1/8 tsp salt
6 Tbsp butter plus 1/2 Tbsp
1 Tbsp Vanilla
1 c half and half cold (you can use fat free here)
2/3-1 c frozen blueberries

Directions:
-Heat oven to 425
-In a small bowl mix the blueberries (I like lots so I add closer to a cup of blueberries) and one tablespoon of flour, swirl until all of the blueberries are coated in flour and return to freezer. This keeps your batter from turning blue.
-In a large bowl mix the remaining flour, baking powder, sugar, and salt
-Get the butter out of the fridge and cut into small bits and add to flour mixture
-Cut butter into flour mixture. I tend to use a pastry blender and this makes really uniform butter chunks, however in a pinch I have used my hands. I scoop up the flour and butter mixture and rub it between my hands until there are no chunks left. The one thing I really must insist on is that the butter is cold so that it doesn't melt into the flour that will NOT work.
-Add vanilla and half and half, stir until mixed but try not to over mix there should be some lumps but no visible dry flour. I tend to use good vanilla, I think that is part of why these taste so fantastic. I opt for Mexican Vanilla (purchased at a mexican market) but I think any real vanilla will work, don't go for imitation vanilla.
-Stir in blueberry mixture, again everything should be incorporated but don't over mix.
-Plop dough into a scone pan that has been sprayed with pam or some other grease substance. If you don't have a scone pan you can just make drop scones on a cookie sheet lined with parchment paper. At this point your dough should still be cold to the touch
-Cut the remaining 1/2 Tbsp of butter and place a small pat on top of each scone. If you have non-salted butter this would be a great place to use it but I never have it so I use my salted butter.
-Place in oven for 15 minutes if you are using a cookie sheet. I found that with a scone pan it takes almost 20 minutes for the tops to get browned.
-Enjoy them warm
-If you have leftovers I find that storing them in the fridge is best otherwise they mold quickly on the countertop

Other helpful hints:
-If your scones are tough you over mixed, just stir less next time
-If they are blue, add a little more flour to the frozen blueberries
-If the tops taste really salty you put too much butter on the top, this I learned from experience you really just want a little piece
-I have used fat free half and half and the scones turned out fine, I haven't ever used margarine I just don't think that would turn out as well.

Let me know if you try this recipe.