Buttery, crumbly, lightly sweet scones bursting with fresh blueberries and finished with a drizzle of vanilla glaze. This recipe yields perfect scones every time, making dry, dense scones a thing of the past! Thank you to Truly Grass Fed for providing me with such high-quality butter to make a recipe that is Truly great.
Makes 1 dozen scones
Ingredients
Scones:
2 cups (250g) all-purpose flour
6 Tbs. (75g) granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup (115g) unsalted butter, very cold
3/4 cup (120g) blueberries
1/2 cup heavy cream, cold (plus 2 Tbs. if needed)
1 large egg
1 tsp. vanilla extract
Glaze*:
1 cup powdered sugar, sifted
Pinch of salt
1 tsp. vanilla extract
2 – 3 Tbs. milk
Instructions
- Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silicone mat.
- Place the flour, sugar, baking powder, and salt in a large mixing bowl. Mix with a rubber spatula to combine.
- Using the coarse side of a box grater or hand grater, grate the butter directly into the bowl of flour. Add the blueberries to the bowl. Gently mix with a rubber spatula to distribute the butter pieces and berries.
- Whisk together 1/2 cup of heavy cream, the egg, and vanilla in a medium bowl. Pour over the flour and butter mixture. Gently fold the wet ingredients into the dry with a rubber spatula, working until they are combined into a crumbly dough that just holds together when pinched. Add up to an additional 2 Tbs. of heavy cream if needed.
- Turn the dough onto a well-floured work surface. Gently roll it into a 1” thick circle. Use a sharp knife to cut the dough like a pizza into 12 triangles.
- Carefully place the scones 1” apart on the baking sheet.** Transfer the sheet to the middle rack of the preheated oven.
- Bake the scones for 19-23 minutes, until they are golden brown on the bottoms and edges, and feel firm when tapped.
- Remove the baking sheet from the oven. Allow the scones to cool on the sheet for 5 minutes, then transfer them to a cooling rack.
- To make the glaze, place the powdered sugar, salt, vanilla extract, and 2 Tbs. of milk into a bowl. Whisk until smooth and combined, adding additional milk if needed. The glaze should drizzle off a spoon, but not be runny.
- Drizzle the glaze over the warm scones. Allow them to rest for 15-20 minutes to set the glaze before serving. Scones are best enjoyed on the day they are baked!
*If you prefer scones without glaze, brush the unbaked scones with a thin layer of beaten egg right before putting them in the oven for beautiful golden tops.
**If the scones are no longer very cold, place the baking sheet in the freezer for 5-10 minutes before baking. This helps the scones maintain their shape and flaky texture.
