Scones
"Somewhere between a biscuit and a pastry. Costco's version weighs approximately one pound each, and that's not a complaint."
Costco Copycat — This is a homemade version of the Costco Bakery item. See it in store →
The Game Plan
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Whisk flour, sugar, baking powder, and salt in a large bowl.
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Cut the cold butter into small cubes and toss into the flour. Use a pastry cutter or your fingers to work it in until you have pea-sized chunks. If your hands are warm, work fast — those butter pieces are your ticket to flaky layers.
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In a small bowl, whisk together the egg, cream, and vanilla.
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Pour the wet mixture into the flour and stir until a shaggy dough just barely comes together. It should look rough and unfinished. That's perfect.
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Fold in blueberries (or cranberries and orange zest). Handle the dough as little as possible.
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Turn dough onto a lightly floured surface. Pat into an 8-inch round disc, about 1 inch thick. Don't knead it — just press it together gently.
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Cut into 8 wedges with a sharp knife or bench scraper. Press straight down; don't twist or drag, which seals the edges and prevents rising.
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Place wedges on the prepared baking sheet with about 2 inches between them. Brush tops with egg yolk mixed with a splash of milk for that bakery-golden shine.
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Bake 18-22 minutes until the tops are deep golden brown and the bottoms sound hollow when tapped.
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Cool on the pan for 10 minutes. Whisk together glaze ingredients until smooth and drizzle generously over the warm scones. Let the glaze set for 5 minutes before serving.
