Now this is the life! The sun shining, birds singing, and you just kicking back and enjoying a well-earned breakfast treat. After all, who could say no to Easy Blueberry Scones? In just 40 minutes, these buttery little confections are hot and ready, bursting with summery blueberry flavor! And the creamy, sugary orange glaze on top makes everything feel sunny and bright! Taking it easy is easy with Easy Blueberry Scones!
Ingredients
For the scones:
- 2 cups all-purpose flour, plus more, to taste, for dusting a work surface and a knife
- 3 tablespoons sugar, plus more, to taste, for topping
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 6 tablespoons butter, unsalted, cold and chopped
- 1 1/2 cups fresh blueberries, cleaned and patted dry
- 1 teaspoon lemon zest
- 1/3 cup heavy cream, plus more, to taste, for brushing
- 2 large eggs
- 1 teaspoon vanilla extract
For the glaze:
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons orange juice
- 1/2 cup heavy cream
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a baking sheet with parchment paper.
Step 3 –In a large bowl, sift 2 cups of the flour, 3 tablespoons of the sugar, the baking powder, and the salt.
Step 4 –Cut the butter into the dry ingredients mixture and mix until a rough crumb texture is formed, being careful not to overwork or melt the butter.
Step 5 –Gently fold the blueberries and the lemon zest into the flour mixture.
Step 6 –In a small bowl, whisk 1/3 cup of the heavy cream, the eggs, and 1 teaspoon of the vanilla extract.
Step 7 –With a spatula, combine the wet ingredients mixture with the dry ingredients mixture until a dough forms.
Step 8 –Using the extra flour, lightly dust a flat work surface.
Step 9 –Place the dough onto the floured work surface and knead it a few times.
Step 10 –Pat the dough into 6-inch round balls.
Step 11 –Using more of the extra flour, dust a knife.
Step 12 –Using the prepared knife, cut the dough balls into four even parts each.
Step 13 –Cut each dough part in half diagonally to create eight wedges.
Step 14 –Place the dough wedges on the prepared baking sheet.
Step 15 –Brush the tops of the scones with the extra heavy cream and sprinkle them with the extra sugar.
Step 16 –Bake the scones in the oven until golden-brown, about 20-22 minutes.
Step 17 –Let the scones sit on the baking sheet out of the oven to cool slightly, about 5 minutes.
Step 18 –Transfer the scones to a wire rack.
Step 19 –While the scones cool, combine the powdered sugar, the remaining vanilla extract, the orange juice, and the remaining heavy cream to create the glaze topping.
Step 20 –Drizzle the glaze over the still-warm scones.
Step 21 –Serve the scones warm.
