Mornings should start by throwing on that cozy Scout Hoodie of yours, slipping into those go-to comfy Oatmeal Joggers and heading right to the kitchen to jump-start that wonderful aroma of fresh homemade SCONES! Food blogger Alexandra of Bright-Eyed Baker is taking us into her kitchen to give us the inside scoop on her super delicious Glazed Blueberry-Vanilla Scones! A classic scone with fresh blueberries and an ultra sweet glaze. Tender, flaky and a punch full of flavor. I dare you to to eat just one! So the next time you have a free morning or are just looking for something new to snack on, give this simple scone recipe a try! We want to know what your thoughts are so keep scrolling to follow this step-by-step guide to your best tasting scones yet!
5 ounces (10 tablespoons) unsalted butter, frozen and cubed
7 3/8 ounces (7/8 cup) low fat buttermilk
6 1/4 ounces (3/4 cup) heavy cream
1 1/2 tablespoons vanilla extract
5 ounces (1 cup) blueberries
Blueberry-Vanilla Bean Glaze
2 ounces (1/4 cup) fresh blueberry juice*
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 vanilla bean, split and scraped
8 ounces (2 cups) confectioner’s sugar, sifted
Line two baking sheets with parchment paper.
In a large bowl, whisk together 1 lb 4 1/8 ounces (4 3/4 cups, spoon and level) flour with the vanilla sugar, baking powder, salt, and vanilla bean. Add butter and cut in with a pastry blender until no large pieces remain. Add buttermilk, cream, and vanilla extract and fold in until partially incorporated.
Toss blueberries with the remaining 1/2 ounce (2 tablespoons) flour to coat. Add mixture to dough and continue to fold together with a spatula as best as possible. Use hands to gently finish working everything together into a single ball of dough, being careful not to overwork.
Divide dough in half and flatten each half into a round disc about 3/4” thick on one of the prepared baking sheets. Freeze for at least an hour before baking.**
Preheat oven to 400ºF. Just before baking, slice each disc into 8 equal portions and spread out between the two prepared baking sheets. Bake for approximately 18 minutes, flipping and rotating trays halfway through time, until a toothpick inserted into the center of one of the scones comes out clean. Cool completely before glazing.
Blueberry-Vanilla Bean Glaze:
In a medium bowl, whisk blueberry juice, cream, vanilla extract, and vanilla bean together until smoothly combined. Add confectioner’s sugar and whisk in until smooth; glaze should be somewhat thick but still drizzleable.
Spoon glaze over scones, allowing to drip down sides. If you have extra glaze, you can go back and add a second coat. Allow to set until fairly firm, and then transfer to an airtight container or zip-top bag. Scones are best eating the same day they’re baked, but any leftovers can be kept refrigerated for up to a few days.
*To make the blueberry juice, use a muddler to smash blueberries, and then strain juices out through a cheesecloth.
*If you want to bake the scones more than a few hours after prepping the dough, remove from freezer after 1 hour, slice, and return to freezer until firm. Transfer to a freezer-safe bag or container to store until ready to bake. Remove from freezer to thaw slightly while oven is preheating. Baking time may need to be increased; simply bake until a toothpick inserted into the center comes out clean.