Blueberry Scones
Buttery, tender blueberry scones with lightly crisp sugar tops and a thin vanilla icing drizzle. Batch yield: 8 large iced blueberry scones, approximately 105 g each. One serving: 1 iced scone, approximately 105 g after baking, moisture loss and icing. Allow approximately 1 hour 55 minutes overall: 20 minutes to mix and shape, 20 minutes to chill, 25 minutes for one oven batch, 45 minutes to cool completely, and 5 minutes to mix and drizzle the icing. The 90 prep minutes include all non-oven time: 25 active minutes, 20 chilling minutes and 45 cooling minutes. Preheating happens during chilling and is not counted again. Butter is used cold, so no softening time is needed. Appliances: Oven; Refrigerator; Freezer, if freezing for storage. Equipment: 45 × 33 cm baking tray; Baking parchment; Kitchen scales; Measuring jug; Measuring spoons; Large mixing bowl; Small icing bowl; Whisk; Spatula; Knife; Pastry brush; Skewer; Wire cooling rack; Teaspoon. Allergens: Contains wheat flour, dairy butter, cream and milk, and egg. Nutrition is estimated per iced scone, including the brushing cream, coarse sugar and all icing; calories are rounded consistently with the listed macros. Storage: Best eaten the day they are baked. Once fully cool, keep in an airtight container at a cool room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individually wrapped scones in a sealed freezer container for up to 2 months; the icing may become slightly tacky after thawing. Thaw wrapped at room temperature for about 2 hours. Avoid sealing scones while warm, which traps condensation.
90 min
Prep
25 min
Cook
8
Serves
397
Calories
Macros · per serving
5g protein
51g carbs
19g fat
Ingredients
For 8 servings
- 265 g All-purpose flour
- 100 g Granulated sugar
- 10 g Baking powder
- 2 g Ground cinnamon
- 3 g Fine salt
- 113 g Cold unsalted butter
- 150 ml Heavy cream
- 1 whole egg Large egg
- 10 ml Vanilla extract
- 140 g Fresh blueberries
- 12 g Coarse sugar
- 60 g Icing sugar
- 15 ml Whole milk
Instructions
- 1
Line a 45 × 33 cm baking tray with baking parchment. Reserve 15 g of the flour for shaping, leaving 250 g for the dough. Dice the cold butter into small cubes; do not soften it. Keep the butter and cream refrigerated until needed. Wash the blueberries and dry them thoroughly.
- 2
Whisk the 250 g flour, granulated sugar, baking powder, cinnamon and salt together in a large bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture is crumbly but still contains visible pea-sized pieces of butter.
- 3
In a jug, whisk together 120 ml of the cream, the whole egg and 7.5 ml of the vanilla. Pour into the flour mixture and fold gently with a spatula until shaggy clumps form. Add the blueberries and fold just until distributed, avoiding crushing them. The dough should be slightly tacky, not smooth or heavily kneaded.
- 4
Use the reserved 15 g flour to dust the work surface, your hands and the knife. Turn out the dough and gently press and fold it two or three times to bring it together. Pat into a circle about 20 cm across and 2.5 cm thick. Cut into 8 equal wedges, approximately 100 g each before brushing. Transfer to the lined tray, leaving at least 3 cm between wedges.
- 5
Refrigerate the shaped scones for 20 minutes. During this chill, preheat the oven to 200°C/400°F conventional or 180°C fan. Do not taste the raw dough because it contains uncooked flour and egg.
- 6
Brush the chilled scone tops with the remaining 30 ml cream and distribute the coarse sugar evenly over them. Bake the entire tray on the middle shelf for 22–25 minutes, until well risen with golden tops and browned bases. The centres should feel set, and a skewer inserted into a doughy section should show no wet dough; blueberry juice is normal.
- 7
Leave the scones on the tray for 5 minutes, then transfer to a wire rack for another 40 minutes, until completely cool. Icing warm scones will make the drizzle run off.
- 8
Once the scones are cool, whisk the icing sugar, milk and remaining 2.5 ml vanilla together until smooth. Use a teaspoon to drizzle all the icing in thin lines over the 8 scones. Allow about 5 minutes to mix and apply the icing; the scones can then be served.
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