Small Batch Blueberry Scones with Vanilla Glaze
Deliciously flaky scones filled with blueberries and topped with a sweet vanilla glaze, perfect for a cozy breakfast or snack.
Servings: 4 scones
Calories: 200kcal
Ingredients
Scone Ingredients
- 1 cup All-purpose flour Gives structure without being heavy.
- 2 tablespoons Granulated sugar Sweetens the dough and helps with color.
- 1 teaspoon Baking powder For lift.
- 1 pinch Salt For balance.
- 3 tablespoons Cold unsalted butter The key to flaky, tender layers.
- 1/4 cup Heavy cream Adds moisture and richness.
- 1 teaspoon Vanilla extract Provides a sweet aroma.
- 1/2 cup Fresh or frozen blueberries Fresh is ideal, frozen works well too.
- 1 teaspoon Optional lemon zest Brightens the flavor.
Vanilla Glaze Ingredients
- 1 cup Powdered sugar Main component of the glaze.
- 1 teaspoon Vanilla extract For flavor.
- 1-2 tablespoons Heavy cream or milk To achieve drizzle consistency.
Instructions
Make the dough
- Whisk flour, sugar, baking powder, and salt together.
- Grate cold butter on the large holes of a box grater and toss into the flour until coated.
- Stir in blueberries gently, dusting with flour if wet or frozen to reduce bleeding.
- In a small bowl, whisk cream, vanilla, and zest (if using). Pour over the dry mix and gently stir until a shaggy dough forms.
- If the dough is dry, add more cream a teaspoon at a time until it holds together.
Shape and bake
- Turn the dough onto a lightly floured surface and press into a thick 5 to 6 inch disc.
- Cut into 4 to 6 wedges and transfer to a parchment lined baking sheet.
- Freeze the tray for 10 minutes while preheating the oven to 400°F.
- Brush the tops with cream and sprinkle with sugar before baking.
- Bake for 15 to 20 minutes until edges are golden and centers feel set.
- Cool on the sheet for 5 minutes before moving to a rack.
Make the vanilla glaze
- Whisk powdered sugar with vanilla and enough cream or milk to reach a slow drizzling consistency.
- Spoon over warm scones and allow to set for a few minutes before serving.
Notes
Keep the butter and cream cold for best results. You can freeze the uncooked scones for up to 2 months and bake from frozen, adding a few minutes to the bake time. Store leftovers in an airtight container for 1 to 2 days.