Desserts

Blueberry Scones with Frosting

Cooks in 45 Min Difficulty Medium 0 comments This is an example of affiliate disclosure. You can add your own text here or remove it completely #sponsoredpost.

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Blueberry Scones with Frosting

Recipe by Erik BrownCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

18

minutes
Calories

326

kcal

Ingredients

  • 2 cups all-purpose flour

  • 3 tablespoons granulated sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 6 tablespoons cold, unsalted butter, cut into small pieces

  • 3/4 cup cold half & half

  • 1 teaspoon pure vanilla extract

  • 4 ounces fresh blueberries

  • Buttermilk Glaze
  • 1 1/2 cups powdered sugar

  • 2-3 tablespoons buttermilk

  • 1/2 teaspoon pure vanilla extract

Directions

  • Line a baking sheet with parchment paper.
  • To a large bowl add the flour, sugar, baking powder, salt and lemon zest, and whisk to combine.
  • Add in the cold butter, and using a fork, a pastry cutter or knives (I actually use my fingers), cut the butter into the dry ingredients until it resembles a pea-size crumble.
  • Drizzle in the cold half & half, along with the vanilla, and add in the blueberries; using a spatula, fold the liquid and blueberries into the dry ingredients just until everything is incorporated (take care not to over mix).
  • Turn the dough out onto a lightly floured work surface (it may be slightly sticky and crumbly), gather it up, and pat into disc about 1/2 – 3/4 ” thick; cut into 8 scones, place onto the prepared baking sheet, and chill in the fridge for 15 minutes.
  • Preheat the oven to 425.
  • Prepare the buttermilk glaze by whisking together all of the ingredients in a bowl until smooth, thick, and creamy; set aside.
  • Brush the tops of the scones with the remaining 1-2 tablespoons of half & half, then bake them for 18 minutes, or until golden-brown; allow them to cool slightly, then drizzle with the glaze, and allow that to set for a few minutes.
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