Print

Fluffy Wild Blueberry Scones with Vanilla Bean Glaze

wild blueberry scones - featured image
Print Recipe

These fluffy wild blueberry scones with a vanilla bean glaze are a perfect homemade treat, combining a tender crumb with juicy berries and a sweet, aromatic glaze.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 tablespoon baking powder
  • ⅓ cup (65g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¾ cup (180ml) heavy cream
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (150g) wild blueberries, fresh or frozen (do not thaw if frozen)
  • For the vanilla bean glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30-45ml) heavy cream
  • Vanilla bean paste or seeds scraped from 1 vanilla bean pod

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. Add the cold, cubed butter to the dry mixture. Cut the butter into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized bits of butter.
  4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
  5. Pour the wet ingredients into the flour-butter mixture. Stir gently until the dough just begins to come together; it will be shaggy and slightly sticky.
  6. Fold in the wild blueberries carefully to avoid bursting them.
  7. Turn the dough onto a floured surface and pat into a 7-inch (18cm) circle about 1 inch (2.5cm) thick.
  8. Cut the dough into 8 equal wedges and place them on the prepared baking sheet, spacing about 2 inches (5cm) apart.
  9. Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
  10. While baking, whisk together powdered sugar, heavy cream, and vanilla bean seeds to make the glaze, adjusting cream for desired consistency.
  11. Once scones are slightly cooled (about 10 minutes), drizzle the vanilla bean glaze over the tops.
  12. Let scones cool completely on a wire rack before serving.

Notes

Keep butter cold to ensure flaky layers. Fold blueberries in last to keep them plump and juicy. Avoid overmixing the dough to prevent toughness. Start checking scones at 18 minutes to avoid overbaking. Use parchment paper for easy cleanup. For a prettier glaze drizzle, use a spoon or small piping bag. The glaze softens over time, melting into the scone for extra sweetness.

Nutrition

Keywords: blueberry scones, vanilla bean glaze, wild blueberries, homemade scones, brunch recipe, easy scones, flaky scones

Find it online: https://dahliadishes.com/fluffy-wild-blueberry-scones-with-vanilla-bean-glaze-easy-recipe-to-bake-perfect-homemade-treats/