Flaky Blueberry Scones with Vanilla Infused Glaze

Ingredients

Servings

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

US / METRIC

Scones

2 cups

All-Purpose Flour

1 Tbsp

Baking Powder

1/2 tsp

Salt

2 Tbsp

Granulated Sugar

1/3 cup

Unsalted Butter , cubed

1 cup

Fresh Blueberries

1 cup

Heavy Cream

to taste

Brown Sugar

Glaze

1/2 cup

Powdered Confectioners Sugar

1/4 cup

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 (2 cups) , Granulated Sugar (2 Tbsp) , Baking Powder (1 Tbsp) , and Salt (1/2 tsp) .

Step 3

Use pastry cutter or two forks, and cut in the Unsalted Butter (1/3 cup) to the flour until fully incorporated and butter and flour mixture resembles peasized crumbs.

Step 4

Add Fresh Blueberries (1 cup) and toss to coat in flour mixture. Make a well in the center and pour in the Heavy Cream (1 cup) . 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 (1/4 cup) . Add pod into cream and let sit 5-10 minutes. Slowly add cream, 1 tablespoon at a time, to the Powdered Confectioners Sugar (1/2 cup) . 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!