Can’t fly to London? No biggie these scones will take you back to London even if you’ve never been. When I was in London I remember eating SO many scones with a good smear of butter and jam, probably ate more then I should have but hey when in London eats scones!! haha. These blueberry scones require simple ingredients we all have around the house and is egg free!
The key to this recipe is to grate cold butter into the flour mixture, this helps to create texture and when baking the butter will melt and create a soft scone. My motto for this recipe is “don’t over the dough and don’t over think the recipe”! I know scones seems like a scary thing to bake but I promise you once you see the ingredients list and see how easy it is to make you’ll want to make these all the time!
The recipe is simple, you’ll combine all the dry ingredients into a bowl, add the heavy whipping cream (yes it has to be heavy whipping cream) and simply grate the cold butter into the mixture. Then you’ll fold the mixture a couple of times and see the dough start to form. Next add in the blue berries, fold everything together again and what I like to do is put the dough in-between some parchment paper, so your countertops stay clean! Next roll out the dough and cut them into triangles or circles and bake! I make the vanilla glaze while the scones are cooking in the oven, put the glaze on after they have cooled a little bit from cooking in the oven, about 3-5 mins.
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Blueberry Scones with vanilla glaze
Ingredients
Blueberry scones
- 1 cup all-purpose flour
- ½ tbsp baking powder
- ½ cup heavy whipping cream
- ½ cup fresh blueberries
- ¼ cup butter cold, grated thru cheese grater
- ¼ tsp salt
- 2 tbsp sugar for sprinkling on top
Vanilla glaze
- ⅓ cup powered sugar
- 1 tbsp heavy whipping cream
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 400°F degrees and line baking sheet with parchment paper. In a bowl whisk all the dry ingredients together and add the grated butter. Mix with your hands until the mixture looks like coarse crumbs.
- Add the blueberries into the batter. Make a well in the center of the bowl and add the heavy whipping cream. Incorporate everything together but DON'T overwork the dough.
- On a lightly floured surface, press the dough into a round circle 6-8 inches. Cut into 8 pizza slices and place on prepared baking sheets, sprinkle with sugar, and bake for 10-15 minutes or until golden. While the scones cool, make the glaze and drizzle over the scones. Enjoy!
Notes
- Store in air tight container and these goodies will last up to 5 days.
- You can use frozen blueberries, just make sure to thaw them 30mins prior to starting the recipe.
- If butter is not cold enough to grate, pop in the freezer for 10 mins.
- Replace heavy whipping cream with reg heavy cream.
- Shape these into round biscuits instead.
