Best Ever Blueberry Scones

Super moist, vanilla-scented scones, brimming with chewy-sweet dried blueberries. I can confirm this: Breakfast, brunch and midday snacking just got WAY more fun. And, yes, I said MOIST and SCONE in the same sentence! Rejoice! Why are scones always so crumbly and dry? These babies are moist and crumbly... win, win. And check this out: There's a key ingredient that changes the entire flavor profile. 

So what's the secret ingredient? Cardamom. Mic drop. This incredible (and readily available) spice adds the essence of lemon, but it doesn't stop there. Cardamom (originally from Southern India) also adds a minty, spicy, herbal quality that you simply can't duplicate with anything else (at least not with one ingredient). Once spice, crazy amount of complexity. That's why I chose it. 

Yes, I chose it because I want to WOW your taste buds. I want to knock your socks off with something new. That said, if you want to make these incredibly moist scones with what you already have (and you don't have cardamom), substitute 1/2 teaspoon lemon zest and equal parts cinnamon and nutmeg or equal parts cinnamon and cloves. 

Best Ever Blueberry Scones 

2 cups all-purpose flour
1/2 cup plus 1 teaspoon granulated sugar, divided 
1 tablespoon baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1/2 cup Greek yogurt or sour cream
1/4 cup plus 1 tablespoon heavy cream, divided 
2 teaspoons vanilla extract
1/2 cup dried blueberries

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or wax paper. 
In a food processor or large bowl, combine the flour, 1/2 cup of the sugar, baking powder, cardamom, and salt. Pulse or mix with a fork to combine. Add the butter and pulse or use a pastry cutter (or your hands) until the mixture is crumbly. Add the yogurt, 1/4 cup of the heavy cream and vanilla and pulse or stir until just blended; don't overmix. Add the blueberries and pulse one or two times, or stir until just incorporated.
Transfer the dough to the parchment or wax paper-lined pan and gently shape/pat into a 7-inch round. If the mixture is super sticky, use water-moistened hands. 
Cut the round into 8 wedges (you don't need to separate them; just cut the wedges). If the knife sticks, moisten it with water between cuts. 
Brush the top and sides of the scone with the remaining tablespoon of cream and sprinkle with the remaining teaspoon of sugar. 
Bake for 15 to 18 minutes, until golden brown and a wooden pick inserted in between the wedges comes out clean or with little moist bits clinging to it. Cool slightly before serving. Store leftovers in an airtight container.
Serves 8