Blueberry Scones with Vanilla Glaze

A Delectable Blueberry Scone Recipe
 You Can Whip Up in Less Than an Hour Satisfy your cravings with this hassle-free recipe for mouth-watering Blueberry Scones. With only a mixing bowl, you can make these light, fluffy scones that are crowned with a vanilla glaze. These scones celebrate the delicious taste of sweet, fresh blueberries in every mouthful.
Blueberry Scones with Vanilla Glaze

You'll love these Blueberry Scones – they have a cake-like texture inside with a crispy exterior and are even better than the bakery version. These scones are made with fresh, juicy blueberries and an irresistible vanilla glaze, making them a perfect breakfast, brunch, or afternoon tea treat.

How  to  make Blueberry Scones
  • πŸ”†One hour prior to baking, place 1 stick of butter into the freezer.

  • πŸ”†Gather dry ingredients together, flour, baking powder, salt, and sugar. Mix thoroughly.

  • πŸ”†Grate frozen butter into dry ingredients,  using a pastry blender, and cut the butter into the flour. The mixture should look like coarse crumbs.

  •  πŸ”†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.

  • πŸ”†Press the dough onto a lightly floured surface into a circle about 8-10 inches round by 1 in thick. 

Blueberry Scones with Vanilla Glaze

  • πŸ”†Place the scones on a parchment-lined baking sheet or an ungreased baking sheet.

  • πŸ”†Brush the top of the scones with 2 tbsp of heavy cream.

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

Blueberry Scones

πŸ”†How to store Blueberry Scones
Storing: Store scones in an airtight container at room temperature. it will stay fresh for 2-3 days.

Can I freeze scones: 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 freezing: Defrost 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.

Still Craving Sweets?

Subscribe to my Newsletter, and follow me on Facebook, Pinterest, and Instagram, for all my latest recipes.

Blueberry Scones

Post a Comment