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Blueberry Scone


2 cups all-purpose flour 1⁄2 cup granulated sugar 2 1⁄2 teaspoon baking powder 1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon salt

1⁄2 cup butter; frozen 1⁄2 cup heavy cream 1 large egg 1 teaspoon vanilla extract 1 heaping cup blueberries (fresh or frozen) Coarse sugar for sprinkling on top before baking

Glaze: 1 cup powdered sugar 3 tablespoons heavy cream (half and half or milk)

1/4 teaspoon vanilla extract


Glaze Directions:

Whisk all of the glaze ingredients together and drizzle lightly over scones right before serving.


Preheat oven to 400°F. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper. Set aside. In a large bowl, whisk flour, sugar, baking powder, cinnamon and salt. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.

In a small bowl, whisk cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try to not overwork dough. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8” disc and cut into equal wedges with a very sharp knife. Top with sprinkle of coarse sugar. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.


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