Glazed Blueberry Scones
Glazed Blueberry Scones
Ingredients
For the Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup heavy cream, plus 1 tablespoon for brushing (optional)
- 1 large egg
- 1 cup fresh blueberries, gently rinsed and patted dry
For the Glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons milk, or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 2 min
- 3
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.
⏱️ 5 min
- 4
In a separate small bowl, whisk together the 1/2 cup heavy cream and the large egg until well combined.
⏱️ 1 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 2 min
- 8
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.
⏱️ 18 min•🌡️ 400
- 9
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.
⏱️ 3 min
- 10
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Glazed Blueberry Scones
Ingredients
For the Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup heavy cream, plus 1 tablespoon for brushing (optional)
- 1 large egg
- 1 cup fresh blueberries, gently rinsed and patted dry
For the Glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons milk, or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 2 min - 3
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.
⏱️ 5 min - 4
In a separate small bowl, whisk together the 1/2 cup heavy cream and the large egg until well combined.
⏱️ 1 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 2 min - 8
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.
⏱️ 18 min•🌡️ 400 - 9
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.
⏱️ 3 min - 10
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.
⏱️ 2 min