Blueberry Muffin Scones with Vanilla Bean Icing
Sweet blueberry scones with a delightful hint of blueberry muffin, topped with a delicious ,crackly vanilla bean glaze.
Ingredients
Blueberry Muffin Scones
- 2 cups All-purpose flour
- 1/2 cup Sugar
- 1/2 tsp Sea salt
- 2½ tsp Baking powder
- 1/2 cup Unsalted butter cut in 1/4" cubes
- 1/4 cup Sour cream
- 1/4 cup Milk Any fat level is fine
- 1 Egg
- 1 tsp Vanilla extract
- 1/2 tsp Vanilla bean paste
- 1 cup Dried blueberries
- 1/2 tsp Ground cinnamon
- 2 tbsp Heavy cream
- Demerara sugar for sprinkling
Vanilla Bean Glaze
- 1 cup Powdered sugar
- 4 tbsp Heavy cream
- 1 tsp Vanilla bean paste
- pinch salt
Instructions
Blueberry Muffin Scones
- Line two baking sheets with parchment paper.
- In a liquid measuring cup, combine the sour cream, milk, egg, and vanilla. Whisk until well blended. (Hack: If you don't want to measure out the sour cream in a measuring cup, instead drop a healthy dollop of it in the measuring cup and then fill the measuring cup up to 1/2 cup mark with the milk.)
- In a large bowl, whisk together flour, sugar, salt, and baking powder. Add the cubes of butter.
- Using your hands (disposable gloves help), squish the butter into the flour mixture, coating the butter in flour. If you prefer, a pastry cutter works to do this well.
- When the butter is small, crumbly, and pea-size, add the sour cream and milk mixture to the flour and butter mixture. Dump in the dried blueberries and cinnamon.
- Continue to mix gently with your hands until a rough ball forms. You can add a bit more milk if the dough is dry.
- Divide dough into four equal balls. Take one ball and flatten it on a clean counter dusted with flour until the dough is about 3/4" tall. Using a bench scraper or knife, cut the disc into six equal wedges. Arrange the wedges on the first half of one of the parchment-lined pans. Repeat for the remaining three balls of dough.
- Brush the tops of the wedges with heavy cream and sprinkle with demerara sugar. (Sugar in the Raw works fine, too.) Place pans in the refrigerator for 15 minutes.
- Preheat oven to 400°F. When oven is ready, bake scones one pan at a time for 13 minutes, turning half way. Allow to cool slightly before glazing. While scones bake, make the glaze.
Vanilla Bean Glaze
- In a small bowl whisk together powdered sugar, cream, vanilla bean extract, and salt. It will be thick but fluid.
- When scones have cooled slightly (about 20 minutes), you can either spoon the glaze directly on them, or put the glaze in a piping or Ziplock bag and pipe it on the scones.
Notes
These freeze really well, glaze on and all. It's just the two of us at home, and we can't possibly eat 24 scones in a week, so I put half the batch of scones in a gallon freezer Ziplock bag and take them out of the freezer as needed. They thaw in about a 15-20 minutes, but I usually can't wait that long! They seriously can keep for months in the freezer. Perfect for an unexpected brunch or a quick on-the-go breakfast.