These Blueberry Scones are soft, flaky and bursting with juicy blueberries. Topped with a creamy vanilla glaze, this easy scone recipe is a breakfast treat you have to try!
Prep Time10 minutesminutes
Cook Time25 minutesminutes
Total Time35 minutesminutes
½cup (1 stick)unsalted butter, grated and very cold or frozen
½cupbuttermilk or heavy cream, plus more for brushing on top
1cupfresh or frozen blueberries
1 to 2tablespoonsmilk, or water
1 ½teaspoonsvanilla extract
In a large bowl, whisk together flour, sugar, salt and baking powder. Using a pastry blender or your hands, cut in butter until mixture is crumbly.
In a small bowl, whisk together egg, buttermilk and vanilla extract. Add liquid ingredients and blueberries to dry ingredients and stir until moistened, and mixture is well combined and holds together in a ball.
Sprinkle a small amount of flour onto parchment paper or counter. Press dough into 8 inch circle, about ¾ inch thick. Brush top with additional buttermilk.
Using a sharp knife, cut circle into 8 wedges. Divide triangles and place on a baking sheet lined with parchment paper or a silicone baking mat, leaving enough space for the scones to expand when cooked.
Place scones in refrigerator for 20 minutes. While scones chill, preheat oven to 400°F.
Bake scones for 20 to 25 minutes or until golden brown. Remove from oven and cool slightly.
In a small bowl, whisk together powdered sugar, milk and vanilla extract – until smooth. Drizzle the tops of each scone generously with vanilla glaze.
Serve warm or let cool completely to room temperature and store in airtight container at room temperature for up to 3 days.