Perfect Blueberry Scones with Vanilla Glaze

Here's your basic scone recipe, simple to make, and can be made from mixing bowl to devouring scones with coffee in less than an hour.
Sweet fresh blueberries are showcased in every bite of these light, fluffy scones, topped with vanilla glaze.  

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Blueberry Scones with Vanilla Glaze

These Blueberry Scones are the perfect texture - almost cake-like inside and a little crispy on the outside. Better than the bakery, these Glazed Blueberry Scones combine fresh, juicy blueberries and an irresistible vanilla glaze making them perfect for breakfast, brunch, or even afternoon tea. 





How  to  make Blueberry Scones
  • One hour prior to baking, place 1 stick of butter into the freezer.
  • Gather dry ingredients together, flour, baking powder, salt, and sugar. Mix thoroughly.
  • Grate frozen butter into dry ingredients,  using a pastry blender, cut in the butter into the flour. The mixture should look like coarse crumbs.
  •  In a small bowl, whisk together egg, heavy cream, and vanilla extract. Add liquid ingredients and blueberries to dry ingredients and stir until moistened, and the mixture is well combined and holds together. Chill for 15 minutes.
  • Press the dough onto a lightly floured surface into a circle about 8-10 inches round by 1 in thick. 
Blueberry scones dough

Place the scones on a parchment-lined baking sheet, or an ungreased baking sheet.

Brush the top of scones with 2 tbsp of heavy cream.

Bake for 15 to 20 minutes until light brown. Let scones cool before applying the glaze




unbaked and baked Blueberry Scones
How to store Blueberry Scones
Storing: Store scones in an airtight container at room temperature, will stay fresh for 2-3 days.
Freeze: Yes, scones freeze well. Leave off the glaze. Let them cool before freezing. Place in a resealable bag or airtight container to protect from freezer burn (a sheet of waxed or parchment paper between them isn't a bad idea to keep them from sticking to one another). Use them within 3 months.

Reheat after freezingDefrost for 1 hour at room temperature then warm the defrosted scones in an oven preheated to 300°F for 5 to 10 minutes. Then apply sugar or glaze.



Glazed Blueberry Scones on plate


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 Sweet fresh blueberries are showcased in every bite of these light, fluffy scones, topped with vanilla glaze.  

Ingredients:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  •  1/3 cup sugar
  • 1 stick (1 cup) cold unsalted butter, cut into small cubes
  • 1 cup blueberries, fresh
  • 1 tbsp vanilla extract
  • 1 cup heavy cream
  • 1 egg
  • 2 tbsp heavy cream for brushing the scones
Icing Ingredients:
  • 1 cup confectioners' sugar
  • 1 1/2 tsp vanilla extract
  • 1-2 tbsp milk
Instructions:
  1. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter into the flour. The mixture should look like coarse crumbs.
  2.  In a small bowl, whisk together egg, heavy cream, and vanilla extract. Add liquid ingredients and blueberries to dry ingredients and stir until moistened, and the mixture is well combined and holds together. Chill for 15 minutes.
  3. Preheat oven to 400°F
  4. Press the dough onto a lightly floured surface into a circle about 8-10 inches round by 1 in thick. Cut with a pizza cutter or large knife into 8 triangles.
  5. Place the scones on a parchment-lined baking sheet, or ungreased baking sheet. Brush the top of scones with 2 tbsp of heavy cream.
  6. Bake for 15 to 20 minutes until light brown. Let scones cool before applying the glaze.
  7. In a small bowl, whisk sugar, vanilla, and milk until smooth.

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