These glazed blueberry scones are made from my go-to scone recipe packed with blueberries and drizzled with sweet cream cheese icing. These scones bursting with juicy blueberries and have crisp crumbly edges, yet are buttery and moist with soft & flaky centers. They are perfect for breakfast, brunch, tea parties, bridal showers, Mother’s Day, Father’s Day, and for almost any occasion really!
Ingredients you’ll need:
- All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
- Sugar: This is help to add sweetness and texture to your scones.
- Leaveners: You will only need baking powder to make this recipe.
- Unsalted Butter: You want your butter to be as chilled as possible, preferably frozen. Do not cube it yet, as we will want to grate it later. You can freeze sticks of butter and take them out when needed. It is better if you work in a cold environment to prevent it from melting.
- Heavy Cream: Keeping your heavy cream as cold as possible will help prevent your butter from melting. I recommend using only high fat heavy cream or heavy whipping cream to make these scones.
- Egg: Use a large egg and bring it to room temperature before mixing in. Eggs strengthen the binding of your bakes and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your scone dough. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
- Vanilla: You must use a high quality pure vanilla extract in your recipes. This helps to add a rich flavor to your baked goods. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out.
- Blueberries: You will need to add fresh or frozen blueberries to the scone dough. If using frozen blueberries, do not thaw them.
- Cream cheese: Having your cream cheese at room temperature helps to make a smooth glaze without and lumps. I recommend using block cream cheese to make this icing.
FAQ
1. Mix together all the dry ingredients – flour, baking powder and salt.
2. Grate the butter and add it to dry ingredients. Cut through it using a pastry cutter or 2 forks. A food processor can also do the job but it may overwork the dough.
3. Mix together all the wet ingredients – heavy cream, egg and vanilla
4. Pour wet ingredients into dry ingredients, add blueberries and mix. Do not overwork the dough.
5. Shape the dough into a 8-inch disc and cut into 8 equal sized wedges using a bench scraper.
6. Place the scones on a baking tray and chill for atleast 15 minutes or overnight to avoid over spreading in the oven.
7. Brush scones with heavy cream and bake until golden brown.
Frozen grated butter is crucial for scone’s success. The pea sized cold butter pieces are coated with flour during making the dough. When these scones bake, these pieces melt and release steam which helps in giving soft flaky layers and crisp edges which we all love. The finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients without melting.
If while mixing and shaping the dough you feel that it is too dry, add in 2 tablespoons more of heavy cream. If you feel it is too moist, add in some more flour. Scone dough will be sticky to work with, however it should not be very sticky.
Other spring recipes you’ll love:
- Mini Blueberry Chantilly Cheesecake Tarts
- Bakery-Style Lemon Blueberry Muffins
- Chocolate Orange Madeleines
Some other tips to make this recipe:
- Make sure to use only frozen grated butter for the success of this recipe. The finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients without melting. Work in a cold environment.
- If while mixing and shaping the dough you feel that it is too dry, add in 2 tablespoons more of heavy cream. If you feel it is too moist, add in some more flour.
- Do not thaw frozen blueberries before using.
- I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.
Happy Baking! xo
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Glazed Blueberry Scones
- Total Time: 1 hour
- Yield: 8 large scones 1x
Description
These glazed blueberry scones are made from my go-to scone recipe packed with blueberries and drizzled with sweet cream cheese icing. These scones bursting with juicy blueberries and have crisp crumbly edges, yet are buttery and moist with soft & flaky centers.
Ingredients
Blueberry Scones
- 2 cups (250g) all-purpose flour, spoon & leveled
- ⅓ cup (67g) granulated sugar
- 2½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, frozen
- ½ cup (120ml) heavy cream, plus more for brushing
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (200g) fresh or frozen blueberries
- coarse sugar, for topping
Cream Cheese Glaze
- ¼ cup (2 oz. or 56g) cream cheese, at room temperature
- ¼ cup (32g) powdered or confectioners’ sugar
- ½ teaspoon vanilla
- 1–2 tablespoons milk, at room temperature
Instructions
Blueberry Scones
- In a large bowl, mix together the flour, sugar and baking powder. Set aside.
- Using a box grater, grate your frozen butter and add it to the dry ingredients. Combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- In another small bowl, mix together the heavy cream, egg and vanilla.
- Pour the wet ingredients over the flour mixture. Add in the blueberries. Mix together until everything appears moistened.
- Transfer it onto the counter and, with floured hands, work dough into a ball as best you can. The dough will be sticky. Shape the dough into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 equal wedges.
- Refrigerate the scones for at least 15 minutes or overnight. Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s). Brush scones with heavy cream and for extra crunch, sprinkle with some coarse sugar.
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with the cream cheese glaze.
Cream Cheese Glaze
- Using a hand mixer, cream the block cream cheese until completely smooth. Add in powdered sugar and beat until combined.
- Lastly add in vanilla and milk as required. Drizzle over warm scones.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Notes
- Make sure to use only frozen grated butter for the success of this recipe. The finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients without melting. Work in a cold environment.
- If while mixing and shaping the dough you feel that it is too dry, add in 2 tablespoons more of heavy cream. If you feel it is too moist, add in some more flour.
- Do not thaw frozen blueberries before using.
- I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert, Tea party, Scones, Pastries, Spring Recipes
- Cuisine: American
Keywords: lemon blueberry scones, blueberry cream cheese scones, spring recipes, tea party recipes
Hiii
Is there any substitute for egg