Description
Tender, buttery scones bursting with juicy blueberries and drizzled with a sweet vanilla glaze. A delightful homemade treat perfect for a cozy Mother’s Day morning!
Ingredients
Units
Scale
For the Scones:
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries
- 3/4 cup buttermilk, cold
- 1 tsp vanilla extract
- 1 egg
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Cut in Butter:
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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Add Blueberries:
- Gently fold in the blueberries.
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Combine Wet Ingredients:
- In a separate bowl, whisk buttermilk, vanilla extract, and egg.
- Pour into the dry ingredients and stir until just combined.
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Shape the Dough:
- Turn the dough onto a floured surface and gently shape it into a 1-inch thick disc.
- Cut into 8 wedges.
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Bake:
- Place scones on the prepared baking sheet and bake for 18-20 minutes or until golden brown.
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Make the Glaze:
- While scones cool, whisk together powdered sugar, milk, and vanilla.
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Drizzle & Serve:
- Drizzle over warm scones and enjoy!
Notes
- Keep butter and buttermilk cold for flakier scones.
- If using frozen blueberries, do not thaw before adding to the dough.
- Serve with clotted cream or extra butter for a richer taste.
