Blueberry Scones Recipe
Blueberry Scones are flaky, buttery homemade scones bursting with juicy blueberries, topped with a decadent vanilla bean glaze and sparkling sugar. Makes 6 large, or 12 small.
Ingredients
Scones:
- 10 Tbsp salted butter, chilled
- ½ cup heavy whipping cream, plus more for topping
- ½ cup sour cream
- ½ tsp almond extract
- 1 ½ cups cake flour
- 1 cup all purpose flour
- ⅓ cup sugar
- 1 Tbsp baking powder
- ¼ tsp baking soda
- 1 tsp kosher salt
- 1 ½ cups blueberries, (about 7-8 ounces)
Glaze:
- 2 cups powdered sugar
- 1 Tbsp salted butter, softened
- 1-2 Tbsp heavy whipping cream
- 1 tsp vanilla bean paste
- ¼ tsp almond extract
- pinch of kosher salt
- turbinado sugar, for sprinkling
Equipment
Instructions
For the scones:
- Preheat the oven to 400 degrees.
- Grate the butter and set aside in the freezer until it is frozen, about 20 minutes.
- In a small bowl, add the heavy whipping cream, sour cream, and almond extract; mix together and set aside.
- Using a stand mixer, add the cake flour, all purpose flour, sugar, baking powder and baking soda and salt - mixing on low until combines. Turn on high and add in the frozen butter for about 1 minute (it will be a crumb texture).
- Add the cream mixture to the flour mixture and mix for 1 minute. Do not over mix!
- Turn the dough out (it will be crumbly) onto a large piece of parchment paper and pat together to make a 10x12 rectangle. Fold the left 1/3 of the dough onto the middle 1/3, and then the right 1/3 over the middle. Then fold the bottom up and over in half. Rotate the piece of dough a quart turn, then sprinkle with flour. Press it down again to form a 10x12 piece.
- Repeat the folding process in above step, using a rolling pin for the last step to roll it out again to 10x12 rectangle.
- Next, sprinkle the blueberries over the 10x12 rectangle dough and press them in with your fingers. From the bottom of the dough, start rolling it (lengthwise) until you have a long roll.Place the roll seam side down, and sprinkle with a little flour. Roll it into a 4x12 rectangle.
- Take a knife and slice the dough into thirds. Take each square and slice diagonally to make 2 scones, doing this for the 3 squares. You will have 6 large scones. TIP: Or, you can cut into 4, making 12 small scones but you will need to adjust the baking time.
- Prepare a baking sheet with parchment paper. Place the scones evenly on the sheet and lightly brush with heavy cream. Bake for 20 minutes until slightly brown. Remove from the oven and allow to cool.
For the glaze:
- In a small bowl, whisk the soft butter, powdered sugar, 1 Tbsp heavy whipping cream (or more if you need it), salt, vanilla bean paste, and almond extract. If it is too thick, add a bit more cream. You do not want the glaze to be too thick, so it depends on if you want a drizzle or more of a glaze.
- Spread the icing (or drizzle if you want it thinner) onto each scone, allowing it to run down the sides. We like a lot of icing!
- Last step, sprinkle each scone with turbinado sugar. I like to buy this at Trader Joe’s but you can use any coarse sugar like pearl, or sanding sugar.
Notes
Sandy’s tips and substitutions:
- Storage: Store these blueberry scones at room temperature in an airtight container for up to 2 days. You can also refrigerate them for up to 1 week and freeze for up to 3 months (without the glaze).
- Make ahead: Assemble the unbaked scones ahead of time and either store them in the fridge for a couple of hours (or overnight), or freeze them on a baking tray and then transfer them to a freezer-safe bag to freeze for up to 3 months. When ready to bake, place them from frozen into the preheated oven, brush with heavy cream, and add a few additional minutes to the baking time.
- Baking time: The baking time listed in this recipe is a guide only. Every oven is different and the baking time will also be affected by how large you’ve cut the scones. Reduce the baking time if you cut the dough squares into 4 pieces to make 12 smaller scones.
- Calories are calculated for the LARGE scones (6).
Nutrition Facts
Calories: 556kcal, Carbohydrates: 99g, Protein: 7g, Fat: 33g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 824mg, Potassium: 135mg, Fiber: 2g, Sugar: 17g, Vitamin A: 1110IU, Vitamin C: 4mg, Calcium: 168mg, Iron: 2mg