Blueberry Scones
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Category
Breakfast
Servings
8
Prep Time
15 minutes
Cook Time
20-25 minutes
Ingredients
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2 cups all-purpose flour
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1/2 cup granulated sugar
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2 1/2 teaspoons baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 cup unsalted butter, frozen then grated
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1/2 cup heavy cream
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1 egg
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1 1/2 teaspoon vanilla extract
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1 cup blueberries, fresh or frozen
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1 cup confectioners sugar
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3 T. Heavy cream or milk
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1/2 teaspoon vanilla extract
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Pinch of salt, optional
Icing drizzle
Directions
Preheat oven to 400 degrees.
Whisk together flour, sugar, baking powder, cinnamon and salt. With a box grater, grate the frozen butter and add to the flour mixture. Combine with a fork or pastry cutter until the mixture resembles pea-sized crumbs. Store in the refrigerator while you mix the wet ingredients.
In a small bowl, whisk heavy cream, egg and vanilla. Add to the flour mixture until combined. Fold in blueberries until combined.
Remove mixture to a pastry mat and using floured hands, work the dough into an 8-inch disc. With a knife or bench scraper, cut into 8 wedges.
Brush the scones with heavy cream and sprinkle with course sugar .
Place the wedges onto a paper lined cookie sheet and refrigerate for at least 15 minutes.
Once chilled, remove and place in preheated oven. Bake for 22-25 minutes or until they are lightly browned. Remove from the oven and cool before drizzling icing on scones.
Icing Drizzle
Whisk the powdered sugar with 2 T. cream, vanilla and pinch of salt. If you need it thinner add the additional 1 T. cream.
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