This blueberry scone recipe uses a tried-and-true basic recipe and technique, but white chocolate chips and maple extract are added to create a new family favorite.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
481 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 2
Whisk flour, sugar, baking powder, and salt in a large bowl. Add frozen blueberries and white chocolate chips; stir until evenly distributed and blueberries are coated.
Step 3
Whisk 1/2 cup heavy cream, egg, and maple extract together in a small bowl.
Step 4
Remove butter from the freezer and grate onto a plate with a box grater. (I recommend using the biggest size grating side.) Add butter to the flour mixture and toss a couple of times to evenly distribute and cover the butter pieces. Drizzle cream-egg mixture over the flour mixture while stirring. Continue tossing until incorporated, about 30 seconds; dough will be shaggy at this point. Work dough with your hands until it forms a single mass.
Step 5
Lift and place dough onto a lightly floured surface. Shape into a 1-inch thick circle. Use a knife or scraper to cut dough into 8 triangular-shaped pieces.
Step 6
Place scones onto the prepared baking sheet, about 1/2 inch to 1 inch apart. Brush the tops with remaining 3 tablespoons heavy cream.
Step 7
Bake in the preheated oven until tops are golden brown, about 20 minutes. Remove from the oven and allow to cool until they can be handled but are still warm, 5 to 10 minutes.
Step 8
Drizzle glaze over the warm scones, back and forth in a zig-zag pattern. Arrange scones on a dish and allow glaze to set for 5 to 10 minutes before serving.
Step 9
Meanwhile, combine confectioners' sugar and vanilla in a bowl. Slowly add milk, stirring until you get a drizzling consistency.
