Flaky Blueberry Scones with Vanilla Infused Glaze

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Scones

250 g

All-Purpose Flour

10 g

Baking Powder

3 g

Salt

25 g

Granulated Sugar

70 g

Unsalted Butter , cubed

150 g

Fresh Blueberries

240 mL

Heavy Cream

to taste

Brown Sugar

Glaze

55 g

Powdered Confectioners Sugar

60 mL

Heavy Cream

1

Vanilla Bean Pod

Cooking Instructions

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Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Sift together the All-Purpose Flour (250 g) , Granulated Sugar (25 g) , Baking Powder (10 g) , and Salt (3 g) .

Step 3

Use pastry cutter or two forks, and cut in the Unsalted Butter (70 g) to the flour until fully incorporated and butter and flour mixture resembles peasized crumbs.

Step 4

Add Fresh Blueberries (150 g) and toss to coat in flour mixture. Make a well in the center and pour in the Heavy Cream (240 mL) . Gently fold together just until batter forms.

Step 5

Lay on a floured surface and press into a rectangle. Cut the dough in half, then in half once more to create four squares. Cut each square in half on a bias to create a triangular scone shape.

Step 6

Lay on non-greased baking sheet and sprinkle with Brown Sugar (to taste) . Bake for 30 minutes, or until golden brown, checking frequently every oven is different.

Step 7

For the cream, cut the Vanilla Bean Pod (1) in half and scrape beans into Heavy Cream (60 mL) . Add pod into cream and let sit 5-10 minutes. Slowly add cream, 1 tablespoon at a time, to the Powdered Confectioners Sugar (55 g) . Stir to form glaze.

Step 8

Use the leftover cream to brush on top of the scones. Once scones have finished baking and cooled, spoon glaze over them and allow to drip down. Enjoy!