These blueberry scones are the perfect breakfast treat! They are very moist and bursting with blueberry flavor, and the vanilla glaze is the perfect thing to top it all off!
Scones, scones, scones!! We love scones:) When done right, they are delicious for breakfast, brunch, or lunch! The key words here being when done right. Scones have a bad reputation for being dry. Like get-me-something-to-swallow-this-down-with dry. This was the challenge to tackle with this recipe: dryness!
Moisture = Buttermilk
To ensure the scones were moist, we added buttermilk. A LOT of buttermilk–a whole cup!! We noticed that a lot of other scone recipes out there only had 1/2 cup milk maximum, and we knew that this was definitely not enough! So, more buttermilk=more moisture.:)
Speaking of buttermilk, why did we choose to add buttermilk to these scones instead of heavy cream (as many other recipes do)? Well, the reason is simple–we didn’t have heavy cream haha:) It is times like these when you have to get creative!! Buttermilk was the answer to our problem! But, in truth, buttermilk adds more flavor to these scones than heavy cream would. The buttermilk (an acid) also reacts with the baking soda (a base) to help these scones rise!!
Butter
Alright, here’s the deal with butter in scones. The butter can’t be softened, and it definitely shouldn’t be melted. Scones are one of the only recipes where you actually want the butter frozen. Nothing difficult, just pop the stick of butter in the freezer at least 30 minutes before using it. The frozen butter is going to be grated into the dry ingredients using a cheese grater. The reason you want frozen butter in scones is because it will melt in the oven, creating more flaky and tender scones.
The dough
Once you add the dry ingredients to the dough, the key is not to overmix. Just mix enough until there isn’t any flour visible. Then add the blueberries. The trick we learned to keep the blueberries from bleeding into the dough is to not add all of the blueberries at the same time–slowly add the blueberries into the dough.
Now, all the buttermilk makes the batter pretty wet. After adding all of the ingredients in, the dough should be sticky. Shaping it may seem difficult, but this is actually a good sign that the scones will be moist:))
The vanilla glaze
Give us alllll the glaze!! We say the glaze is optional, but is it really??:) The glaze is perfectly sweet and vanilla-y, and takes no time at all to whip up!! Just some powdered sugar, milk, and vanilla, and it’s done in 2 minutes!!;) Since the scones aren’t too sweet, the glaze is the perfect complement.
We absolutely love these glazed blueberry scones! They are perfectly moist and with all of the fresh blueberries this summer, it is the perfect time to make these delicious scones!!
If you make this recipe, make sure to take a pic and share it with us on Instagram!
We would love to see your treats!
Tag @sisterskneadsweets on Instagram and use the hashtag #sisterskneadsweets
These blueberry scones are the perfect breakfast treat! They are very moist and bursting with blueberry flavor, and the vanilla glaze is the perfect thing to top it all off!
- 2 and 3/4 cup (397g) all purpose flour
- 1/3 cup (72g) granulated sugar
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (113g) unsalted butter, frozen
- 1 cup (237mL) whole buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (166g) fresh blueberries
- 1 teaspoon milk, for brushing
- extra sugar for sprinkling, optional
- 1 cup powdered sugar
- 4 teaspoons milk
- 1/2 teaspoon vanilla extract
-
Preheat oven to 375°F. Line a cookie sheet with parchment paper and set aside.
-
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Grate the frozen butter, and add to the dry ingredients. Use a fork to combine until the mixture resembles a coarse meal. Set aside.
-
In small bowl or glass measuring cup, whisk together the buttermilk, egg, and vanilla. Add it to the butter and flour mixture, using a spatula to combine until moistened. Add the blueberries, and gently fold into the dough until evenly distributed, making sure not to overmix the dough. (See Notes)
-
Place the dough onto the cookie sheet, and flatten into an 8 inch circle using a spatula. Brush with 1 teaspoon milk. Sprinkle with extra sugar, if using. Bake at 375°F for 20-22 minutes, or until golden brown. Cut into 8 equal sized scones. Allow to cool completely.
-
While the scones are cooling, whisk together the powdered sugar, milk, and vanilla in a small bowl. Drizzle the glaze over the scones once they are completely cooled.
To make sure the dough doesn't get overmixed and the blueberries don't bleed through, our trick is to not add all of the blueberries at once, but to add them slowly while you fold them into the dough.
Make Ahead Tip: Scones are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for 1-2 days. They can also be frozen for 1-2 months.
© SISTERS KNEAD SWEETS. All images and content are copyright protected. Please do not use our images or content. If you wish to republish this recipe, please link back to this post. We appreciate your cooperation!
