Our favorite time of year is finally here! My kids and I absolutely love to visit U-Pick farms around Southern California and create new and delicious items with everything that we have picked. While this may be a bit more expensive than purchasing the produce on sale at the local stores, the experiences that are created with them is worth so much more! Plus, we are supporting our local farmers and teaching our kids where food comes from.
I needed to make room in my freezer for our upcoming picking trip so I wanted to use up the last of last year's blueberries. I made quite a few things including these scones. I love scones because they are easy to make and not to sweet and love dipping them into my coffee in the morning.
Because of the blueberries, these scones are soft and moist (sorry I know people hate that word). They are perfect for breakfast, dessert, or snack. Make them and freeze them for quick on the go breakfasts! Enjoy!
- 2 ½ cups all purpose flour
- ½ cup sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 8 tablespoons (1 stick) cold butter, cut into small slices
- ⅔ cups heavy cream
- 2 teaspoons vanilla extract
- 1 egg
- 1 cup frozen (or fresh) blueberries
- 1 tablespoon cream for basting
- 1 cup powdered sugar
- 1 teaspoons vanilla extract
- ½ tablespoon milk
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
In the bowl of your food processor, blend together flour, sugar, salt, baking powder and soda.
Add cold butter slices and pulse until small clumps form. Do not over mix.
Add cream, vanilla, and egg and pulse until just combined.
If using frozen blueberries, add to the dough and pulse 2 times until combined. If using fresh blueberries, knead into dough with clean hands.
Form dough into a large disk and slice into 6-8 wedges.
Carefully separate wedges and place on baking sheet.
Baste with heavy cream.
Bake scones for 12 minutes or until the edges begin to turn golden.
Cool completely before icing.
To make the glaze, combine powdered sugar, extract, and milk, and mix until smooth.
Top each cooled scone with 1 tablespoon of glaze.
Enjoy immediately or place in an airtight container in the fridge for up to two days.