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Blueberry Scones
Author: Jackie
  • 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
  • cups heavy cream
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 cup frozen (or fresh) blueberries
  • 1 tablespoon cream for basting
Vanilla glaze
  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
  2. In the bowl of your food processor, blend together flour, sugar, salt, baking powder and soda.
  3. Add cold butter slices and pulse until small clumps form. Do not over mix.
  4. Add cream, vanilla, and egg and pulse until just combined.
  5. If using frozen blueberries, add to the dough and pulse 2 times until combined. If using fresh blueberries, knead into dough with clean hands.
  6. Form dough into a large disk and slice into 6-8 wedges.
  7. Carefully separate wedges and place on baking sheet.
  8. Baste with heavy cream.
  9. Bake scones for 12 minutes or until the edges begin to turn golden.
  10. Cool completely before icing.
  11. To make the glaze, combine powdered sugar, extract, and milk, and mix until smooth.
  12. Top each cooled scone with 1 tablespoon of glaze.
  13. Enjoy immediately or place in an airtight container in the fridge for up to two days.