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Blueberry Scones with a Vanilla Glaze

Blueberry Scones with a Vanilla Glaze

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Scones are one of my favorite breakfasts. I am seriously trying to cut back on the number of trips I take to Starbucks, so I am making an effort to bake my own scones and prepare my own iced tea – with a splash of lemonade. Scones are a great weekday breakfast because then can be made in a big batch ahead of time, and they travel well. I can grab one on my way out the door and eat it on my walk to the office.

These blueberry scones can easily be prepared in 30 minutes. My husband ate 3 as soon as they came out of the oven, so they get the seal of approval from a Brit. I drizzled a thin layer of a vanilla glaze over some scones. This adds a little extra sweetness to the scones. Charles prefers the scones without the vanilla glaze, while I love the sugary vanilla glaze. I will let you decide for yourself.

While this is obviously a recipe for blueberry scones, you can replace the blueberries with another fruit if you like. Strawberries and raspberries both come to mind. The texture of these scones is more cake-like than crumbly, but I like it like that.

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Total time: 30 minutes
Yield: 14 mini scones

You will need:
1 1/2 cup Self-Rising Flour
1/4 cup granulated Sugar
5 tablespoons chilled Butter
1 Egg
1/2 cup Buttermilk, maybe a little more
1/2 cup Blueberries

For the optional Vanilla Glaze
1/4 cup Powdered Sugar
a dash of Vanilla
a dash of Milk

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Step 1:
Heat oven to 425 degrees. Chop the butter into pieces about 1/2 tablespoon big. Then in either a food processor or a blender, combine the sugar, flour, and butter. Use the pulse setting to blend until the mixture is a consistent crumbly texture.

Step 2:
Beat the egg. Pour the flour mixture into a bowl. Add the egg and the buttermilk and fold together. Add more buttermilk if all of the flour isn’t being mixed into the dough. I used 1/2 cup of buttermilk, plus a couple tablespoons.

Step 3:
Fold in the blueberries. Be gentle. You don’t want to crush the blueberries.

Step 4:
Divide the mixture into a scone pan, filling each space until it is nearly full. If you don’t have a scone pan, use between 1/4 and 1/3 cup of the dough to form triangles and space them out on a baking sheet.

Step 5:
Bake the scones for 12-14 minutes, or until a toothpick inserted into the middle comes out clean. Remove the scones from the oven, use a knife to remove them from the scone pan, and place them on a cooling rack. (Side note: While a scone pan might seem like an oddly specific thing to own, it is really useful. You can use it to make perfectly triangular shaped desserts and treats.)

Step 6:
In a small bowl, mix together the powdered sugar, vanilla, and milk. Start by adding about 1/2 teaspoon of the milk and vanilla. Slowly add more if necessary. The goal is to create a thin glaze to drizzle over the scones.

Step 7:
Once the scones have cooled, drizzle the vanilla glaze over. Serve right away, or cover and save for later.

Calories

1354 cal

Fat

3 g

Carbs

313 g

Protein

23 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Blueberry Scones with a Vanilla Glaze

Yields 14

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 1/2 cup Self-Rising Flour
  • 1/4 cup Granulated Sugar
  • 5 tablespoons chilled Butter
  • 1 Egg
  • 1/2 cup Buttermilk
  • 1/2 cup Powdered Sugar
  • 1/4 cup Powdered Sugar
  • a dash of Milk
  • a sand of Vanilla

Instructions

  1. Heat oven to 425 degrees. Chop the butter into pieces about 1/2 tablespoon big. Then in either a food processor or a blender, combine the sugar, flour, and butter. Use the pulse setting to blend until the mixture is a consistent crumbly texture.
  2. Beat the egg. Pour the flour mixture into a bowl. Add the egg and the buttermilk and fold together. Add more buttermilk if all of the flour isn't being mixed into the dough. I used 1/2 cup of buttermilk, plus a couple tablespoons.
  3. Fold in the blueberries. Be gentle. You don't want to crush the blueberries.
  4. Divide the mixture into a scone pan, filling each space until it is nearly full. If you don't have a scone pan, use between 1/4 and 1/3 cup of the dough to form triangles and space them out on a baking sheet.
  5. Bake the scones for 12-14 minutes, or until a toothpick inserted into the middle comes out clean. Remove the scones from the oven, use a knife to remove them from the scone pan, and place them on a cooling rack. (Side note: While a scone pan might seem like an oddly specific thing to own, it is really useful. You can use it to make perfectly triangular shaped desserts and treats.)
  6. In a small bowl, mix together the powdered sugar, vanilla, and milk. Start by adding about 1/2 teaspoon of the milk and vanilla. Slowly add more if necessary. The goal is to create a thin glaze to drizzle over the scones.
  7. Once the scones have cooled, drizzle the vanilla glaze over. Serve right away, or cover and save for later.
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