Description
This blueberry scone recipe uses a tried-and-true basic recipe and technique, but a few different ingredients are added to create a new family favorite.
Ingredients
- 2 cups all-purpose flour
- ½ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup frozen blueberries
- ½ cup white chocolate chips
- ½ cup heavy cream
- 1 large egg
- ½ teaspoon maple extract
- ½ cup unsalted butter, frozen
- 3 tablespoons heavy cream
- 1 cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk, or more as needed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour
- sugar
- baking powder
- and salt in a large bowl. Add frozen blueberries and white chocolate chips; stir until evenly distributed and blueberries are coated.
- Whisk 1/2 cup heavy cream
- egg
- and maple extract together in a small bowl.
- Remove butter from the freezer and grate onto a plate with a box grater. (I recommend using the biggest size grating side.) Add butter to the flour mixture and toss a couple of times to evenly distribute and cover the butter pieces. Drizzle cream-egg mixture over the flour mixture while stirring. Continue tossing until incorporated
- about 30 seconds; dough will be shaggy at this point. Work dough with your hands until it forms a single mass.
- Lift and place dough onto a lightly floured surface. Shape into a 1-inch thick circle. Use a knife or scraper to cut dough into 8 triangular-shaped pieces.
- Place scones onto the prepared baking sheet
- about 1/2 inch to 1 inch apart. Brush the tops with remaining 3 tablespoons heavy cream.
- Bake in the preheated oven until tops are golden brown
- about 20 minutes. Remove from the oven and allow to cool until they can be handled but are still warm
- 5 to 10 minutes.
- Meanwhile
- combine confectioners’ sugar and vanilla in a bowl. Slowly add milk
- stirring until you get a drizzling consistency.
- Drizzle glaze over the warm scones
- back and forth in a zig-zag pattern. Arrange scones on a dish and allow glaze to set for 5 to 10 minutes before serving.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 8