Bakery-Style Blueberry Scones with Vanilla Icing
Bakery-Style Blueberry Scones with Vanilla Icing
Ingredients
For the Scones
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, frozen
- 1/2 cup heavy cream, plus 1 tablespoon for brushing
- 1 large egg, beaten
- 1 tablespoon maple syrup
- 1 cup fresh blueberries
For the Topping
- 1 tablespoon coarse sugar
For the Vanilla Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min
- 3
Using a box grater, grate the frozen unsalted butter directly into the dry ingredients. Use your fingertips to quickly work 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, beaten large egg, and maple syrup.
⏱️ 2 min
- 5
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, mix until just combined and a shaggy dough forms. Be careful not to overmix.
⏱️ 3 min
- 6
Gently fold in the fresh blueberries until evenly distributed throughout the dough.
⏱️ 2 min
- 7
Lightly flour a clean work surface. Turn the scone dough out onto the floured surface. Gently pat and shape the dough into a round disc, about 3/4-inch thick.
⏱️ 3 min
- 8
Using a sharp knife or bench scraper, cut the round disc in half, then cut each half into 4 equal wedges, creating 8 triangular scones in total.
⏱️ 2 min
- 9
Carefully transfer the scone wedges to the prepared baking sheet. Brush the tops of the scones with the remaining 1 tablespoon of heavy cream and sprinkle generously with coarse sugar.
⏱️ 2 min
- 10
Place the baking sheet with the scones in the refrigerator and chill for 15 minutes. This helps the butter firm up, resulting in flakier scones.
⏱️ 15 min
- 11
Bake the chilled scones for 18 to 22 minutes, or until they are golden brown on the edges and tops and cooked through.
⏱️ 20 min•🌡️ 400
- 12
Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly.
⏱️ 5 min
- 13
While the scones are cooling, prepare the vanilla icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Add more milk a few drops at a time if the icing is too thick, or more powdered sugar if it's too thin.
⏱️ 2 min
- 14
Drizzle the vanilla icing generously over the warm or slightly cooled scones before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bakery-Style Blueberry Scones with Vanilla Icing
Ingredients
For the Scones
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, frozen
- 1/2 cup heavy cream, plus 1 tablespoon for brushing
- 1 large egg, beaten
- 1 tablespoon maple syrup
- 1 cup fresh blueberries
For the Topping
- 1 tablespoon coarse sugar
For the Vanilla Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 2 min - 3
Using a box grater, grate the frozen unsalted butter directly into the dry ingredients. Use your fingertips to quickly work 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, beaten large egg, and maple syrup.
⏱️ 2 min - 5
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, mix until just combined and a shaggy dough forms. Be careful not to overmix.
⏱️ 3 min - 6
Gently fold in the fresh blueberries until evenly distributed throughout the dough.
⏱️ 2 min - 7
Lightly flour a clean work surface. Turn the scone dough out onto the floured surface. Gently pat and shape the dough into a round disc, about 3/4-inch thick.
⏱️ 3 min - 8
Using a sharp knife or bench scraper, cut the round disc in half, then cut each half into 4 equal wedges, creating 8 triangular scones in total.
⏱️ 2 min - 9
Carefully transfer the scone wedges to the prepared baking sheet. Brush the tops of the scones with the remaining 1 tablespoon of heavy cream and sprinkle generously with coarse sugar.
⏱️ 2 min - 10
Place the baking sheet with the scones in the refrigerator and chill for 15 minutes. This helps the butter firm up, resulting in flakier scones.
⏱️ 15 min - 11
Bake the chilled scones for 18 to 22 minutes, or until they are golden brown on the edges and tops and cooked through.
⏱️ 20 min•🌡️ 400 - 12
Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly.
⏱️ 5 min - 13
While the scones are cooling, prepare the vanilla icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Add more milk a few drops at a time if the icing is too thick, or more powdered sugar if it's too thin.
⏱️ 2 min - 14
Drizzle the vanilla icing generously over the warm or slightly cooled scones before serving.
⏱️ 1 min