Description
Tender, flaky, and buttery scones loaded with fresh blueberries and topped with a sweet vanilla glaze.
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup heavy cream (plus more for brushing)
1 large egg
1 teaspoon vanilla extract
1 cup fresh blueberries
1 cup powdered sugar (for icing)
2 tablespoons milk or cream (for icing)
1/2 teaspoon vanilla bean paste or extract (for icing)
Instructions
Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Step 3: In a small bowl, whisk together the cream, egg, and vanilla. Pour into the dry ingredients and stir until just moistened.
Step 4: Gently fold in the blueberries. Turn dough onto a floured surface and pat into an 8-inch disk.
Step 5: Cut into 8 wedges and place on the baking sheet. Brush tops with a little extra cream.
Step 6: Bake for 18-22 minutes until golden brown. Cool completely on a wire rack.
Step 7: Whisk icing ingredients together and drizzle over cooled scones.
Notes
Ensure the butter is very cold for the best texture. You can substitute heavy cream with buttermilk for a tangier flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 345 kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
