Blueberry Scones Recipe
This Blueberry Scones is perfect for Blueberry Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!
- 2 cups 250g all-purpose flour (careful not to overmeasure)
- 1/2 cup 100g granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup 115g unsalted butter, frozen
- 1/2 cup 120ml heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 heaping cup 190g blueberries (fresh or frozen, do not thaw)1
- coarse sugar for sprinkling on top before baking
- 1 cup 120g confectioners' sugar
- 3 Tablespoons 45ml heavy cream (or half-and-half or milk)
- 1/4 teaspoon vanilla extract
Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Top with a sprinkle of coarse sugar. Separate the scones so there is a little space between each one.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving.
Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.
I usually add closer to 1 and 1/4 cups blueberries. You can't go wrong with a little extra!