Nothing says "homey" or "cozy" like fresh blueberry scones and a cup of tea or coffee. Cabot's Blueberry Scone recipe using Cabot Unsalted Butter or Extra Creamy Premium Unsalted Butter is a favorite breakfast or brunch choice, or an extra special baked gift for family and friends.
Ingredients
- 1½ cups all purpose flour
- 1¾ teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons granulated sugar
6 tablespoons Cabot Unsalted Butter, or 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
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 to drizzle on the scones. Add in the vanilla or lemon flavoring of your choice. (To make a glaze rather than a drizzle, make the mixture thicker with more powdered sugar or less milk and spread it on the scones with a knife or spreader.)
-
DRIZZLE (or spread) the icing across the cooled scones and enjoy it with a cup of coffee or tea.
Recipe Note
Cabot's recipe for savory Tomato, Spinach and Cheddar Scones are a great addition to a breakfast or brunch spread.
Featured Products
Nothing says "homey" or "cozy" like fresh blueberry scones and a cup of tea or coffee. Cabot's Blueberry Scone recipe using Cabot Unsalted Butter or Extra Creamy Premium Unsalted Butter is a favorite breakfast or brunch choice, or an extra special baked gift for family and friends.
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 to drizzle on the scones. Add in the vanilla or lemon flavoring of your choice. (To make a glaze rather than a drizzle, make the mixture thicker with more powdered sugar or less milk and spread it on the scones with a knife or spreader.)
-
DRIZZLE (or spread) the icing across the cooled scones and enjoy it with a cup of coffee or tea.
