Blueberry Scones

Holy heck! These are damn good!

Earlier in the week I asked Paul what he’d like me to bake this Sunday. Ya never really know what kind of answer he’ll give, so it’s an adventure every time I ask. He promptly said, “blueberry scones.”

Now the chances that Paul actually knows what a scone is are slim to none. I’m quite certain that he thinks scones, muffins, and biscuits are all the same thing. But none the less, I started looking for recipes.

This one promises the “better than a bakery” scone. That’s either an arrogant baker or a kick-arse one. It’s definitely the latter. This is a a fabulous recipe that will guide you into baking moist, buttery scones.

Now I’m not gonna lie to you, I may have (or definitely) got heavy handed with the icing. I accidentally made the icing much too thick, but by the time I drizzled the sugary loveliness on the first scone I got lazy and didn’t want to fix it. I’m not proud. So I just kept drizzling away. Enjoy!

Note: When I make the icing, I use vanilla paste instead of vanilla extract. I feel like vanilla extract has a harsh taste if it’s not cooked. Vanilla paste on the other hand, is a lot more gentle. Plus, it looks super fancy because you can see specs of the vanilla bean in the icing.

Blueberry Scones (recipe care of

INGREDIENTS: 2 cups (250g) all-purpose flour spoon & leveled (plus more for hands and work surface), 1/2 cup (100g) granulated sugar, 2 and 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 cup (1 stick; 115g) unsalted butter (frozen), 1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing), 1 large egg, 1 and 1/2 teaspoons pure vanilla extract,1 heaping cup (180g) fresh or frozen blueberries (do not thaw)

Topping: coarse sugar and vanilla icing

DIRECTIONS: Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.) Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes. Meanwhile, preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s). Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

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