Description
Golden, buttery scones packed with fresh blueberries and topped with a sweet vanilla glaze. These homemade treats are perfect for breakfast, brunch, or a cozy tea break.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons coarse sugar (for sprinkling)
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together cream, egg, and vanilla extract.
- Add wet ingredients to dry and stir gently until just combined.
- Fold in blueberries carefully, taking care not to crush them.
- Turn dough onto a floured surface, shape into a circle 1-inch thick, and cut into 8 wedges.
- Transfer wedges onto the baking sheet, brush tops with extra cream, and sprinkle with coarse sugar.
- Bake for 18–22 minutes, or until golden brown.
- While scones cool slightly, whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle glaze over cooled scones before serving.
Notes
- Use cold butter for flaky texture.
- Do not overmix to keep scones light and tender.
- Glaze can be adjusted for consistency with more or less milk.
- Great with coffee or tea and served warm.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg