This scone cake is moist, yummy, and easy to make and although not baked as small individual scones there is enough for either eight large pieces or 16 small ones.
What You Need   

2 cups all-purpose flour, plus more for hands, work surface.

1/2 cup (100g) granulated sugar.

1/2 teaspoon salt.

2 1/2 teaspoons baking powder. 

1 stick unsalted butter, frozen.

1/2 cup heavy cream, plus 2 tablespoons for brushing. 1 large egg.

 1 1/2 teaspoons pure vanilla extract.

1 1/2 cups of any of these – chocolate chips, berries, fruit, nuts. I used blueberries.


Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.

Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything is moistened.

Form the dough into an 8-inch round mixture and then place on a wax paper lined baking sheet – put into a preheated 400 degrees oven and bake for 35 minutes.

Once done take the scones cake out of the oven and off the baking pan and place on a wire rack to cool.

Now you can cut the cake into desired sizes.