Ingredients

The following ingredients have 12 Servings
  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/3 cup sugar
  • 1 tsp vanilla bean paste
  • 1 1/3 to 1 1/2 cups cold heavy cream
  • 6 Tbsp blueberry preserves
  • 1 Tbsp cold heavy cream
  • 1 Tbsp Turbinado sugar

Instruction

  • Line a rimmed baking sheet with a silicone mat or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl. Combine vanilla bean paste with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated and a shaggy dough forms – if needed, add 2 more tablespoons cream.
  • Divide the dough in half; flour hands and pat one section out into a 10 by 6-inch rectangle on prepared baking sheet. Chill for 15 minutes (keep remaining dough cold). Place blueberry preserves in a small bowl and whisk to loosen; spread over chilled dough with an offset spatula, leaving a 1/2-inch border. Chill for 15 minutes. Dollop remaining dough over jam layer and gently pat out into a rectangle (don’t worry if some of the jam is exposed). Chill for 15 minutes and preheat oven to 425°F.
  • Brush dough with cream and sprinkle with turbinado sugar. Bake for 19 to 20 minutes, until golden and cooked through. Place baking sheet on a wire rack to cool for at least 30 minutes before slicing and serving. Store leftovers in an airtight container at room temperature up to 2 days; warm before serving.