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Blueberry Scones with Blueberry Glaze

These blueberry scones are simple and delicious, featuring a flaky crumb and a sweet tangy glaze, perfect for lazy mornings or special occasions.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Scone Ingredients
  • 1 tsp vanilla extract
  • 1 large egg, cold
  • 1/2 cup cold heavy cream (120 mL)
  • 2 1/2 cups all-purpose flour, spooned & leveled (325 grams)
  • 1/2 cup granulated sugar (105 grams)
  • 1 tbsp baking powder (13 grams)
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 cup cold salted butter, cubed (113 grams)
  • 1 cup fresh blueberries, rinsed & dried (6 ounces or 170 grams) Do not burst them!
Glaze Ingredients
  • 1/2 cup powdered sugar
  • 1/2 cup freeze dried blueberries (28 grams)
  • 3-5 tbsp heavy cream Add as needed for consistency
  • 1/4 tsp vanilla extract
  • 2 tbsp raw sugar (optional, for sprinkling on top)

Method
 

Mix Wet Ingredients
  1. Whisk together the vanilla, egg, and heavy cream in a glass measuring cup, then refrigerate.
Make Scone Dough
  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  2. Add the cold butter and cut it into the dry mixture until crumbly.
  3. Combine the wet ingredients and gently stir into the flour mixture until just combined.
  4. Gently fold in the blueberries and form dough into a rough ball.
  5. Pat the dough into a rectangle and fold it over three times, aiming for a 9x7 rectangle.
Slice & Chill Scones
  1. Slice the rectangle into triangles and place them on a baking sheet.
  2. Freeze for at least 30 minutes.
Bake
  1. Preheat oven to 425°F.
  2. Brush scones with heavy cream and sprinkle with raw sugar.
  3. Bake for 18-22 minutes until lightly golden.
Make the Glaze
  1. Pulse freeze dried berries into a fine powder.
  2. Mix with powdered sugar and heavy cream until slightly thick but spreadable.
Serve & Store
  1. Serve warm, optionally with butter or clotted cream.
  2. Store leftover scones in an airtight container in the refrigerator for 2-3 days.

Notes

Keep butter and wet ingredients cold for flaky layers. Don't overwork the dough, and handle blueberries gently. Freeze raw triangles for easy baking later.