Blueberry Scones

Category

Baking

Servings

8

Prep Time

15 minutes

Cook Time

35 minutes

Ingredients

  • 1½ cups all purpose flour
  • 1¾ teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons granulated sugar
  • 6 tablespoons Cabot Extra Creamy Premium Unsalted Butter, cut in cubes and chilled

  • 1 teaspoon of vanilla bean paste or vanilla extract
  • â…“ cup heavy cream
  • 1 egg
  • 1 cup blueberries (fresh or frozen)
  • Glaze topping

  • ½ cup confectioners sugar

  • 2 teaspoons milk

  • 1 dash (1/8 teaspoon) of your favorite flavoring like vanilla extract or lemon juice

Directions

  1. PREHEAT the oven to 375°F. Line a baking sheet with parchment paper.
  2. WHISK together the egg, cream and vanilla bean paste or extract in a bowl.
  3. MIX flour, sugar, baking powder and salt together in another bowl. Add in the chilled, cubed butter. Using the back of a fork or finger tips, crumble up the butter with the flour mixture until the mixture is fairly coarse.
  4. ADD in the egg mixture (save a tablespoon of the mixture for brushing) and use a spatula to fold the batter. Make sure to not over mix to maintain the flaky layers of the scone. Gently fold in the blueberries.
  5. SHAPE the dough on a lightly floured surface into a round, flat disk about 8-inch in diameter. Slice into 8 wedge-shaped pieces.
  6. PLACE each slice onto the parchment paper covered baking sheet. Brush with the extra tablespoon of saved egg mixture. Bake for about 20-22 minutes or until golden brown.

  7. REMOVE from the oven and let cool on the pan for about 10 minutes before transferring them to a cooling rack to cool completely.

  8. MIX the powdered sugar and milk in a small bowl. Add more milk or powdered sugar until it reaches your desired thickness. Add in the flavoring of your choice.(To make it a glaze rather than a drizzle, make the mixture thicker with more powdered sugar or less milk and paint it on the scones.)

  9. DRIZZLE the icing across the cooled scones and enjoy it with a cup of coffee or tea.

Recipe Tips

Cabot's recipe for savory Tomato, Spinach and Cheddar Scones are a great addition to a breakfast or brunch spread.Tomato Spinach Cheddar Scones

Nutrition

Nutrition

Serving Size
1/8 recipe
per serving
Calories
240
Amount/Serving % Daily Value
Fat
13 grams
20%
Saturated Fat
8 grams
40%
Cholesterol
60 milligrams
20%
Sodium
270 milligrams
11%
Carbs
28 grams
9%
Fiber
1 grams
4%
Sugar
9 grams
Protein
4 grams
Calcium
74 milligrams
8%
Image of Blueberry Scones

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.