Blueberry Scones
Category
Baking
Servings
Prep Time
Cook Time
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)
½ cup confectioners sugar
2 teaspoons milk
1 dash (1/8 teaspoon) of your favorite flavoring like vanilla extract or lemon juice
Glaze topping
Directions
- PREHEAT the oven to 375°F. Line a baking sheet with parchment paper.
- WHISK together the egg, cream and vanilla bean paste or extract in a bowl.
- 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.
- 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.
- SHAPE the dough on a lightly floured surface into a round, flat disk about 8-inch in diameter. Slice into 8 wedge-shaped pieces.
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.
REMOVE from the oven and let cool on the pan for about 10 minutes before transferring them to a cooling rack to cool completely.
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.)
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.
Nutrition
Nutrition
- Serving Size
- 1/8 recipe
- per serving
- Calories
- 240
- 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%
