Bakery-Style Blueberry Scones with Vanilla Icing
Directions
- 1Add flour to a bowl.
- 2Add granulated sugar to the bowl.
- 3Whisk the dry ingredients together.
- 4Grate frozen unsalted butter directly into the flour mixture.
- 5Mix the butter with the flour using your hands until well combined.
- 6Add buttermilk or heavy cream to the mixture.
- 7Add a large egg to the mixture.
- 8Add pure vanilla bourbon paste to the mixture.
- 9Mix the wet ingredients with the dry ingredients using a spatula until a dough begins to form.
- 10Add fresh or frozen blueberries to the dough.
- 11Continue mixing until the blueberries are incorporated into the dough.
- 12Lightly flour a clean surface.
- 13Transfer the dough to the floured surface.
- 14Sprinkle more flour on top of the dough.
- 15Gently knead the dough for a few seconds to bring it together.
- 16Flatten the dough into a circular shape.
- 17Cut the dough in half.
- 18Place the two halves on top of each other.
- 19Flatten the dough again into a circular shape.
- 20Place the dough on a baking tray lined with parchment paper.
- 21Cut the circular dough into 8 triangular pieces.
- 22Brush the tops of the scones with buttermilk or heavy cream.
- 23Sprinkle granulated sugar on top of each scone.
- 24Bake the scones until golden brown and flaky.
- 25Dust the baked scones with powdered sugar using a sieve before serving.
Ingredients
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.5 cup buttermilk or heavy cream
- 2 tablespoons buttermilk or heavy cream for brushing
- 1 large egg
- 1.5 teaspoons pure vanilla bourbon paste
- 1.25 cup fresh or frozen blueberries
- for topping granulated 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
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