Blueberry Scones
Our bakery-style blueberry scones are tender, flaky, and loaded with juicy blueberries in every bite. Made with frozen grated butter, fresh blueberries and finished with a vanilla bean glaze, this is the blueberry scones recipe you’ll come back to all summer long.
Servings: 8 scones
Equipment
- large mixing bowl
- medium mixing bowl or measuring cup
- cheese grater
- fork or pastry cutter
- cutting board
- bench scraper or large knife
- quarter sheet pan
- half sheet pan
- whisk
- spatula
Ingredients
For the scones:
- ½ cup 1 stick unsalted butter frozen
- 1¼ cups fresh blueberries frozen
- 2 cups (260g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup heavy cream plus more for brushing
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- 2 tablespoons coarse sugar for sprinkling (optional)
For the vanilla bean glaze:
- 1 cup confectioner's sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
Instructions
- Freeze the butter and berries. Place the stick of butter and the fresh berries on a quarter sheet pan and freeze until solid. This takes about 30 minutes.½ cup 1 stick unsalted butter, 1¼ cups fresh blueberries
- Mix the dry ingredients. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder and salt.2 cups (260g) all-purpose flour , ½ cup (100g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
- Mix the wet ingredients. In a glass measuring cup or mixing bowl, whisk together the egg, heavy cream, vanilla extract and vanilla bean paste. Store in the refrigerator until you are ready to use.1 large egg, ½ cup heavy cream, 1 teaspoon vanilla extract, 1 teaspoon vanilla bean paste
- Grate the frozen butter. Use a box grater to grate the frozen butter directly into the dry ingredients. Use a fork or pastry cutter to work the butter into the flour.
- Combine the wet and dry ingredients. Pour the wet ingredients over the dry ingredients and mix gently with a fork until just combined. The dough will be crumbly.
- Fold in the blueberries. Gently fold the blueberries into the dough. They will be nice and frozen so you can easily tuck any loose berries into the dough.
- Shape the dough. Turn the dough out onto a lightly floured surface. Fold the dough over itself 3-4 times or until the dough comes together and the berries are well distributed.
- Cut the scones. Form a 6-8 inch circle. Use a bench scraper or sharp knife to cut the dough into 8 triangles.
- Chill the scones. Arrange the scones on a quarter sheet pan and give them a quick chill in the freezer. While they chill, preheat the oven to 400°F.
- Bake. Transfer the scones to a parchment-lined sheet pan. Brush the tops with heavy cream and a sprinkle of coarse sugar. Bake at 400°F for 18-22 minutes, or until the tops are golden brown.2 tablespoons coarse sugar
- Make the glaze. While the scones bake, whisk together the confectioner’s sugar, heavy cream, vanilla extract, and the vanilla bean paste in a small bowl. Add additional heavy cream, one teaspoon at a time until the glaze is pourable but still thick.1 cup confectioner's sugar, 2-3 tablespoons heavy cream, 1 teaspoon vanilla extract, 1 teaspoon vanilla bean paste
- Cool and glaze. Let the scones cool on the pan for 5-10 minutes, then move them to a cooling rack. Drizzle with the vanilla bean glaze and serve.
Notes
- Freezing the butter and blueberries is the most important part of this recipe. Both should be completely frozen solid (at leave 30 minutes) before you start mixing the dough.
- The freezer rest after shaping is the most important step to ensure light, flaky scones. Chill your scone dough while your oven preheats.
- Bake from frozen: Unbaked scones can be frozen for up to 3 months. Bake from frozen at 400°F for 22-25 minutes.
- Storage: Baked scones keep in an airtight container at room temperature for a day or two. Store scones without the glaze and drizzle just before serving.