Blueberry Scones with vanilla glaze
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 are so bloody easy and will have you wanting more, so grab that cup of tea and lets just jump into the recipe.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: brunch, Dessert
Cuisine: American
Keyword: blueberry scones, scones
Servings: 8 scones
Author: Sweta Patel
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
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!
- 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.