This recipe yields delightful Glazed Blueberry Scones, a classic baked treat that balances a slightly crumbly yet tender interior with bursts of juicy blueberries and a sweet, smooth glaze drizzled over the top. Scones are quick and easy to make, perfect for breakfast, brunch, or an afternoon snack. They are similar to biscuits but often contain more sugar and eggs, resulting in a slightly richer and sweeter crumb. The addition of blueberries not only adds a burst of fruity flavor but also contributes moisture to the scones, keeping them tender. The key to achieving the desired light and airy texture in scones is to work with cold butter, which creates pockets of steam during baking, resulting in a flaky interior. The dough is typically made by cutting cold butter into a mixture of flour, sugar, baking powder, and salt until it resembles coarse crumbs. Wet ingredients like milk, cream, or buttermilk and eggs are then gently mixed in just until the dough comes together. Overmixing can lead to tough scones, so a light hand is crucial. The dough is usually shaped into a disc or rectangle, then cut into wedges or individual rounds before baking until golden brown. A simple glaze made from powdered sugar and milk (or lemon juice for a tangier glaze) is often drizzled over the cooled scones, adding a touch of sweetness and visual appeal. These Glazed Blueberry Scones are best enjoyed warm, shortly after baking, but they can also be stored and reheated. Their combination of a tender crumb, sweet blueberries, and a smooth glaze makes them a universally loved treat. The image shows a baking sheet filled with golden-brown blueberry scones. Each scone is topped with a drizzle of white glaze that has slightly pooled in some areas. The blueberries are visible throughout the scones, giving them a vibrant purple hue in spots. The scones have a slightly irregular, rustic shape and a textured surface.
The texture of Glazed Blueberry Scones is characterized by a slightly crumbly yet tender interior, with pockets of soft, juicy blueberries. The top and edges have a light golden-brown crust, and the glaze adds a smooth, melt-in-your-mouth sweetness.
The flavor profile is a delightful balance of the slightly sweet and buttery scone, the burst of sweet and tart blueberries, and the simple, pure sweetness of the glaze.
Glazed Blueberry Scones are a classic and easy-to-make baked treat, offering a tender crumb, juicy blueberries, and a sweet glaze, perfect for breakfast or a snack.
The preparation involves mixing cold butter with dry ingredients, gently incorporating wet ingredients and blueberries, shaping and baking the scones, and then drizzling them with a simple glaze.
Ingredients:
For the Scones:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) cold unsalted butter, cut into small cubes
- ¾ cup fresh or frozen blueberries (if using frozen, do not thaw)
- ½ cup heavy cream, milk, or buttermilk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract (optional)
For the Glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons milk or lemon juice
Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Pastry blender or your fingertips
- Rubber spatula or wooden spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Small mixing bowl (for glaze)
- Whisk or fork (for glaze)
- Wire rack (optional, for cooling glazed scones)
Instructions:
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Working quickly is key to keep the butter cold.
- Add Blueberries: Gently fold in the fresh or frozen blueberries into the flour-butter mixture.
- Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, milk, or buttermilk, the lightly beaten egg, and vanilla extract (if using).
- Form the Dough: Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula or wooden spoon just until the dough comes together. Be careful not to overmix; it should be slightly shaggy.
- Shape the Scones: Turn the dough out onto a lightly floured surface. Gently pat it into a ¾ to 1-inch thick disc or rectangle. Using a sharp knife or a bench scraper, cut the dough into 6-8 wedges (if using a disc) or squares/rectangles (if using a rectangle). Alternatively, you can use a round biscuit cutter to cut out individual scones.
- Bake the Scones: Carefully transfer the shaped scones to the prepared baking sheet, leaving a little space between them. Bake for 18-22 minutes, or until they are golden brown on the edges and lightly golden on top.
- Cool the Scones: Once baked, remove the scones from the oven and transfer them to a wire rack to cool slightly while you prepare the glaze.
- Make the Glaze: In a small mixing bowl, whisk together the powdered sugar and milk or lemon juice until smooth and the glaze reaches a drizzling consistency. Add more liquid, one teaspoon at a time, if needed to thin it out.
- Glaze the Scones: Once the scones have cooled slightly, drizzle the glaze evenly over the tops. You can use a spoon or a whisk for this. The glaze will set as it cools.
- Serve: Serve the Glazed Blueberry Scones warm or at room temperature. They are best enjoyed on the day they are baked but can be stored in an airtight container at room temperature for a couple of days.
Enjoy these delicious and easy Glazed Blueberry Scones! They are a perfect accompaniment to a cup of coffee or tea.