Recipe: Glazed Blueberry Scones

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Glazed Blueberry Scones

Chef :: Aimee Broussard

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Better than the bakery, these Glazed Blueberry Scones combine fresh, juicy blueberries and an irresistible vanilla glaze making them perfect for breakfast, brunch or even afternoon tea.

Prep time

0:20

Bake/Cook time

0:20 to 0:25

Yield

Serves 8

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Glazed Blueberry Scones

Prep time :

0:20

Bake/Cook time :

0:20 to 0:25

Yield :

Serves 8

INGREDIENTS

Blueberry Scones

2 cups all-purpose flour*
1/2 cup Imperial Sugar 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 Imperial Sugar Gold ’N Natural Turbinado Sugar

Glaze

1 1/2 Imperial Sugar Confectioners Powdered Sugar
3 tablespoons heavy cream
1/2 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

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 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, being careful not to overwork dough or smash blueberries.
Turn out dough onto a well-floured surface and gently work dough into a ball using floured hands. With a rolling pin, work dough into a circular disc about 8-inches round and about 3/4-inch thick. Using a sharp knife, cut dough into quarters, then cut again creating 8 triangles.
Place scone triangles onto baking sheet, leaving 1-2 inches between each to allow for spreading. Brush tops of scones with a bit of heavy cream and sprinkle with turbinado.
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 glaze onto scones just before serving.
Serve immediately, or skip glaze and freeze for up to 3 months.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Aimee Broussard @SouthernfromScratch.

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