I am super excited to share this recipe for Homemade Glazed Blueberry Scones developed for the Dixie Crystals website.
Scones are one of those things that get a bad rap. Once you’ve had one on the drier side, it’s easy to just swear them off for good.
The key to scones is being careful not to overwork or get too fussy with the dough.
The best scones will have a slightly crisp exterior with a flakey yet moist interior. For that to occur, you really need light hands when kneading…..and the heavy cream. You may be tempted to omit it for calorie purposes, and yes there are substitutions, but I am politely suggesting you leave it in.
You will not be disappointed with this recipe, regardless of how you feel about scones. The only thing you might be disappointed with is how long they won’t last once you’re eating them for both breakfast and afternoon tea time snack.
- 2 cups all-purpose flour
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, very cold or slightly frozen, grated
- 1 large egg, lightly beaten
- 1/2 cup cold heavy cream plus extra for brushing the tops
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries, fresh or frozen (unthawed)
- For sprinkling, Gold ’N Natural Turbinado Sugar
- For the Glaze:
- 1 1/2 cups Dixie Crystals Confectioners Powdered Sugar
- 3 tablespoons heavy cream
Preheat oven to 400°F degrees.
Prepare a large baking sheet with parchment paper or a silicone baking mat and set aside.
In bowl of an electric mixed fitted with a paddle attachment, mix the flour, sugar, baking powder, and salt. Grate cold butter. Add butter and using a pastry cutter, or two butter knives, combine butter with flour mixture until mixture is crumbly.
In a separate bowl, combine egg, heavy cream, and vanilla extract. Add mixture into flour mixture, tossing to combine. The mixture will be lumpy.
Gently fold in blueberries, careful not to overwork dough or smash blueberries.
Turn out dough onto a well-floured surface and gently work dough into a ball using hands that are floured. Work dough into a circular disc with a rolling pin, about 8 inches round and about 3/4 inches thick. Using a sharp knife, cut dough into quarters, then cut again creating 8 triangles.
Place scone triangles onto baking sheet, leaving an inch or two between each one to allow for spreading. Brush tops of scones with a bit of heavy cream and sprinkle with raw sugar.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from oven and allow to cool for a few minutes.
To make glaze, combine all ingredients into a small bowl and whisk together.
Drizzle the glaze onto scones just before serving.
Scones can be made ahead and frozen for up to 3 months. Skip the glaze, though.
Oh, and for a fun and patriotic treat perfect for celebrating the 4th of July next week, toss in some sliced strawberries for something very berry red, white and blue.
Have a happy weekend!