Blueberry Scones with Orange Butter

Directions

1. Whisk flour, sugar, baking powder, cinnamon, and salt 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.
2. 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 appears moistened. Pour onto the counter and, with floured hands, work dough into a ball as best you can. The dough will be sticky. If it&rsquo,s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons of heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
3. Meanwhile, preheat the oven to 400°,F (204°,C). Line a large baking sheet with parchment paper or a silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s). Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before adding orange butter.
4. Place the butter in a mixing bowl and add the blood orange olive oil. Beat with an electric mixer (or the whisk attachment on a stand mixer) for 2 minutes on low to medium speed. Scrape the sides of the bowl and beat on high for 2-3 additional minutes, until the butter is light and creamy. Transfer to an airtight container and store in the refrigerator for up to a week. Return to room temperature before serving.