Pioneer Woman Blueberry Scones with Vanilla Icing

Directions

• Prep the butter: Preheat the oven to 425°F and line a baking sheet with parchment paper. Grate 10 tablespoons frozen unsalted butter on the large holes of a box grater into a bowl, then return it to the freezer until you need it.
• Mix the dry ingredients: Whisk 1 1/2 cups cake flour, 1 cup all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/4 teaspoon baking soda in a stand mixer bowl. Then stir 1/2 cup heavy cream and 1/2 cup crème fraîche or sour cream together in a small bowl and chill it.
• Make the dough: Add the frozen butter to the flour mixture and mix with the paddle on medium-low for about 1 minute. Pour in the cream mixture and mix for about 30 seconds, just until large clumps form and the dough holds together when squeezed.
• Roll and fold: Turn the dough onto floured parchment, pat it into a rough square, then roll it into a 12-inch square. Fold the top third down and the bottom third up like a letter, then flip it, re-flour the parchment and roll out a 12-inch square again.
• Add the blueberries: Scatter 1 1/4 cups frozen blueberries over the dough and press them in. Roll it up like a jelly roll, which is fine if the berries poke through, then set the log seam-side down.
• Cut the scones: Flatten the log until it's about 4 inches wide and 1 inch thick. Cut it into three 4-inch squares with a sharp knife, then cut each square diagonally in half.
• Bake the scones: Move the scones to the baking sheet and brush them with heavy cream. Bake for about 20 minutes, rotating the pan once, until golden brown, then cool completely on the pan.
• Ice and finish: Whisk 2 cups powdered sugar, 2 tablespoons plus 2 teaspoons milk, 1 teaspoon vanilla bean paste, 1 tablespoon melted butter and a pinch of salt until smooth. Stir in 1 more teaspoon milk if it's too thick, then spread it on the cooled scones and sprinkle with 2 tablespoons pearl sugar.