Bakery-Style Blueberry Scones with Vanilla Icing

15 mins
Serves 1
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Directions

  1. 1Add flour to a bowl.
  2. 2Add flour to a bowl.
  3. 3Add flour to a bowl.
  4. 4Add granulated sugar to the bowl.
  5. 5Add granulated sugar to the bowl.
  6. 6Add granulated sugar to the bowl.
  7. 7Whisk the dry ingredients together.
  8. 8Whisk the dry ingredients together.
  9. 9Whisk the dry ingredients together.
  10. 10Grate frozen unsalted butter directly into the flour mixture.
  11. 11Grate frozen unsalted butter directly into the flour mixture.
  12. 12Grate frozen unsalted butter directly into the flour mixture.
  13. 13Mix the butter with the flour using your hands until well combined.
  14. 14Mix the butter with the flour using your hands until well combined.
  15. 15Mix the butter with the flour using your hands until well combined.
  16. 16Add buttermilk or heavy cream to the mixture.
  17. 17Add buttermilk or heavy cream to the mixture.
  18. 18Add buttermilk or heavy cream to the mixture.
  19. 19Add a large egg to the mixture.
  20. 20Add a large egg to the mixture.
  21. 21Add a large egg to the mixture.
  22. 22Add pure vanilla bourbon paste to the mixture.
  23. 23Add pure vanilla bourbon paste to the mixture.
  24. 24Add pure vanilla bourbon paste to the mixture.
  25. 25Mix the wet ingredients with the dry ingredients using a spatula until a dough begins to form.
  26. 26Mix the wet ingredients with the dry ingredients using a spatula until a dough begins to form.
  27. 27Mix the wet ingredients with the dry ingredients using a spatula until a dough begins to form.
  28. 28Add fresh or frozen blueberries to the dough.
  29. 29Add fresh or frozen blueberries to the dough.
  30. 30Add fresh or frozen blueberries to the dough.
  31. 31Continue mixing until the blueberries are incorporated into the dough.
  32. 32Continue mixing until the blueberries are incorporated into the dough.
  33. 33Continue mixing until the blueberries are incorporated into the dough.
  34. 34Lightly flour a clean surface.
  35. 35Lightly flour a clean surface.
  36. 36Lightly flour a clean surface.
  37. 37Transfer the dough to the floured surface.
  38. 38Transfer the dough to the floured surface.
  39. 39Transfer the dough to the floured surface.
  40. 40Sprinkle more flour on top of the dough.
  41. 41Sprinkle more flour on top of the dough.
  42. 42Sprinkle more flour on top of the dough.
  43. 43Gently knead the dough for a few seconds to bring it together.
  44. 44Gently knead the dough for a few seconds to bring it together.
  45. 45Gently knead the dough for a few seconds to bring it together.
  46. 46Flatten the dough into a circular shape.
  47. 47Flatten the dough into a circular shape.
  48. 48Flatten the dough into a circular shape.
  49. 49Cut the dough in half.
  50. 50Cut the dough in half.
  51. 51Cut the dough in half.
  52. 52Place the two halves on top of each other.
  53. 53Place the two halves on top of each other.
  54. 54Place the two halves on top of each other.
  55. 55Flatten the dough again into a circular shape.
  56. 56Flatten the dough again into a circular shape.
  57. 57Flatten the dough again into a circular shape.
  58. 58Place the dough on a baking tray lined with parchment paper.
  59. 59Place the dough on a baking tray lined with parchment paper.
  60. 60Place the dough on a baking tray lined with parchment paper.
  61. 61Cut the circular dough into 8 triangular pieces.
  62. 62Cut the circular dough into 8 triangular pieces.
  63. 63Cut the circular dough into 8 triangular pieces.
  64. 64Brush the tops of the scones with buttermilk or heavy cream.
  65. 65Brush the tops of the scones with buttermilk or heavy cream.
  66. 66Brush the tops of the scones with buttermilk or heavy cream.
  67. 67Sprinkle granulated sugar on top of each scone.
  68. 68Sprinkle granulated sugar on top of each scone.
  69. 69Sprinkle granulated sugar on top of each scone.
  70. 70Bake the scones until golden brown and flaky.
  71. 71Bake the scones until golden brown and flaky.
  72. 72Bake the scones until golden brown and flaky.
  73. 73Dust the baked scones with powdered sugar using a sieve before serving.
  74. 74Dust the baked scones with powdered sugar using a sieve before serving.
  75. 75Dust the baked scones with powdered sugar using a sieve before serving.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 2.5 teaspoons baking powder
  • 2.5 teaspoons baking powder
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup unsalted butter
  • 0.5 cup buttermilk or heavy cream
  • 0.5 cup buttermilk or heavy cream
  • 0.5 cup buttermilk or heavy cream
  • 2 tablespoons buttermilk or heavy cream for brushing
  • 2 tablespoons buttermilk or heavy cream for brushing
  • 2 tablespoons buttermilk or heavy cream for brushing
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 1.5 teaspoons pure vanilla bourbon paste
  • 1.5 teaspoons pure vanilla bourbon paste
  • 1.5 teaspoons pure vanilla bourbon paste
  • 1.25 cup fresh or frozen blueberries
  • 1.25 cup fresh or frozen blueberries
  • 1.25 cup fresh or frozen blueberries
  • for topping granulated sugar
  • for topping granulated sugar
  • for topping granulated sugar
  • for dusting powdered sugar
  • for dusting powdered sugar
  • for dusting powdered sugar

Equipment

bowlwhiskbox graterspatulaknifebaking trayparchment paperpastry brushsieve

Tips

  • If your scones usually come out too dry or too flat, this recipe will definitely change your whole approach.
  • The brief chill before baking is optional, but it helps the scones hold their shape and ensures bakery-style results—highly worth the extra 15 minutes.
  • You can add lemon zest, swap for raspberries, or drizzle a glaze, this recipe is a blueprint for a nice scone.
  • The scones are crisp on the edge, buttery in the middle, and packed with juicy blueberries.
  • You don't need any special tools, just a frozen stick of butter and 15 minutes in the fridge.
  • You can bake these for friends, for a brunch, a last-minute get-together, or just to treat yourself.
  • These scones are incredibly tasty: soft, buttery, slightly sweet with a little crunch on top.
  • They will be golden, flaky and gorgeous and look impressive.
  • This recipe is simple, you mix it in one bowl and shape it with your hands.
  • The result is soft and rich, with pops of fresh blueberries, and that signature golden top you usually get from that bakery