Moist and buttery, with a hint of cinnamon and brown sugar, these blueberry scones are hard to beat, especially when drizzled with a creamy vanilla cinnamon glaze.
Hi! I’m Grace, food blogger on Gracefully Baking, and I’m excited to be with you today! I found Gracie’s site through Pinterest (it’s awesome, isn’t it!?) and I’ve been reading her blog ever since. So anyway, on to the food!
Today I’m bringing you the best recipe for one of my favorite breakfast foods: scones. Scones are easier to make then you might think. The process is kind of like making pie crust, but it’s super easy, I promise.
The most important part is keeping your ingredients COLD, because the butter melts in the oven, and that’s what make these so nice and flaky. If the butter melts when you’re making them, they become tough and dense. Also, do not over-mix the dough. Fold it together only enough to distribute the berries and combine the liquid and dry ingredients. If you keep these things in mind, you can’t help but succeed!
Here’s how you make them:
Cut butter into the flour mixture until it resembles coarse crumbs. Then, you pour in the liquid mixture and fold it all together. After you turn it out onto a floured surface, shape it into an 8″ disc and cut into wedges. Then all that’s left is to bake and devour!
Paired with a cup of coffee, these make the perfect breakfast.
- 2 cups all-purpose flour
- 1/2 cup brown sugar sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) frozen butter
- 6 tablespoons heavy cream or whole milk
- 1 large egg
- 1 heaping cup blueberries, fresh or frozen
- 1/2 cup confectioners sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or whole milk
- Preheat oven to 400° F (204° C). Line two 9 x 13" baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Set aside.
- In a small bowl, whisk together the heavy cream and egg until combined. Pour into the crumb mixture and gently mix using a rubber spatula until a sticky dough forms. Be very careful not to overmix, as that will make the scones tough.
- Gently fold in the blueberries until they are incorporated completely throughout the dough. Turn the dough out onto a lightly floured surface and form into a 8" disc. Cut into eight sections. Separate them and put 4 scones on each baking sheet, about an inch apart, to prevent excessive spreading.
- Bake for 13-18 minutes, until the tops are golden brown and the scones are cooked through. Let cool on baking sheets for 5 minutes, and then transfer to a cooling rack. While they are baking, make the glaze.
- In a small bowl, whisk together the confectioners sugar, cinnamon, vanilla, and heavy cream until combined. Drizzle over the scones using a piping bag, a plastic bag with a corner snipped off, or the prongs of a fork.
- Scones keep well at room temperature for up to one day, in an airtight container for up to 1 week, and in the freezer for up to 2 months.