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Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Add the cold unsalted butter cubes to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate small bowl, whisk together the 1/2 cup heavy cream and the large egg until well combined.

Pour the wet ingredients into the dry ingredients. Mix with a spatula or your hands until just combined and a shaggy dough forms. Be careful not to overmix. Gently fold in the fresh blueberries.

Turn the dough out onto a lightly floured surface. Gently pat the dough into an 8-inch round, about 3/4-inch thick. Using a sharp knife or bench scraper, cut the round into 8 wedges.

Carefully transfer the scone wedges to the prepared baking sheet. If desired, brush the tops of the scones with the extra 1 tablespoon of heavy cream for a golden finish.

Bake for 15-18 minutes, or until the scones are golden brown on top and cooked through. Transfer the baked scones to a wire rack to cool slightly.

While the scones are cooling, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth and pourable. Add more milk, 1/2 teaspoon at a time, if the glaze is too thick.

Once the scones have cooled for about 10-15 minutes (they should still be warm), generously drizzle the glaze over the tops. Serve warm or at room temperature.


Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Add the cold unsalted butter cubes to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate small bowl, whisk together the 1/2 cup heavy cream and the large egg until well combined.

Pour the wet ingredients into the dry ingredients. Mix with a spatula or your hands until just combined and a shaggy dough forms. Be careful not to overmix. Gently fold in the fresh blueberries.

Turn the dough out onto a lightly floured surface. Gently pat the dough into an 8-inch round, about 3/4-inch thick. Using a sharp knife or bench scraper, cut the round into 8 wedges.

Carefully transfer the scone wedges to the prepared baking sheet. If desired, brush the tops of the scones with the extra 1 tablespoon of heavy cream for a golden finish.

Bake for 15-18 minutes, or until the scones are golden brown on top and cooked through. Transfer the baked scones to a wire rack to cool slightly.

While the scones are cooling, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth and pourable. Add more milk, 1/2 teaspoon at a time, if the glaze is too thick.

Once the scones have cooled for about 10-15 minutes (they should still be warm), generously drizzle the glaze over the tops. Serve warm or at room temperature.
