How to make the scone dough?

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.

Why do we need frozen grated butter?

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.

How to troubleshoot moist or dry scone dough?

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.

Glazed Blueberry Scones

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

Scale

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