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Blueberry Scones with Frosting
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes18
minutes326
kcalIngredients
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.