i know, i know, it’s another scone recipe. i just can’t help it! a). i had leftover blueberries from homemade poptarts and b). i have a very profound love of carbs and breakfast pastries. one good thing about making so many scones is that i get to test very many recipes, and hopefully someday will be a scone expert. or maybe someday if i can dream big, i will have my very own cookbook full of scones.
with a cream cheese glaze. makes about 8 scones.
- 2 c. flour
- 1/3 c. sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp salt
- 8 tbsp cold butter, one stick, cubed
- 1 c. fresh or frozen blueberries
- 1/2 c. buttermilk, shaken
- 1 egg
- 1/2 tsp. vanilla
- 3 oz. cream cheese, softened
- 3 tbsp. powdered sugar, plus extra if needed
- 2 tbsp. milk, plus extra if needed
- 1/4 tsp. vanilla extract
preheat oven to 400°. line a baking sheet with parchment paper. in a medium bowl, mix flour, sugar, baking powder, baking soda and salt. cube the butter, and then cut into the flour mixture using two butter knives or a pastry dough cutter. the mixture should look coarse, but the butter pieces should be no bigger than pea-sized. stir in blueberries. in another bowl, whisk together the buttermilk, egg, and vanilla. drizzle this over the flour mixture, and use a fork to stir lightly until dough comes together, leaving a small amount of flour at the bottom of the bowl. use your hands to turn the dough over a few times in the bowl, gathering most of the excess flour. it’s okay if you squish some of the blueberries. i definitely did and maybe it’s a little messy, but it makes for such a pretty color. pull apart pieces of dough that are slightly smaller than a baseball in size. form into a rough ball shape, and then pat down the tops slightly to make them into discs. place on baking sheet. repeat with the rest of the dough. it should divide into enough for 8 scones. bake for 15-17 minutes, until lightly golden. to make the glaze, beat together cream cheese and powdered sugar until smooth. add in milk and vanilla extract. it should be pourable but not totally liquidy. you can use a traditional pastry bag to drizzle the icing over the scones, but i just poured it into a ziploc bag and trimmed off a corner before doing some pretty zig zags.