Blueberry Scones with Blueberry Glaze
These blueberry scones with blueberry glaze are like summer mornings in pastry form. Crispy edges, soft inside, and that blueberry glaze? You’ll want these on repeat. Bake, cool (if you can wait!), glaze, devour.
Equipment
- Mixing Bowl
- Sharp knife
Ingredients
- 1 cup 120 g all-purpose plain flour
- 1½ cups 180 g cake flour
- ⅓ cup 67 g granulated sugar
- 10 tbsp 140 g frozen butter, grated
- ½ cup 120 ml heavy cream
- ½ cup 120 ml sour cream
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 1 to 1¼ cups 150–190 g fresh blueberries
Icing:
- ¼ cup 60 ml blueberry jam
- 2 cups 240 g powdered sugar
- 1 tsp vanilla extract
- ¼ cup 60 ml heavy cream (add more a little at a time if necessary)
- 1 tbsp salted butter room temperature
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk the flours, baking powder, baking soda and salt together in a mix bowl then add in the sugar and salt and mix again.
- In a separate bowl mix together the sour cream and whipping cream.
- Add the grated frozen butter to the flour mixture and mix until the butter is incorporated. Add the cream and mix until you have a crumbly mixture.
- Tip onto a sheet of parchment paper and mold into a rectangle then roll out to approximately 12 x 10 inches (30 x 25 cm).
- Tip the blueberries on top of the dough then using the parchment roll the dough up like a log then shape into a narrow rectangle 4 x 12” (10 x 30 cm).
- Cut the strip into thirds then cut those diagonally so that you have six scones.
- Please onto the baking tray and bake for around 20 minutes then remove from the oven and allow to cool completely.
To make the icing
- Whisk all the ingredients together in a bowl then spoon over the scones. If it is too thick add a little more cream.
- Allow to set before serving.
