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Blueberry Scones
Submitted by Jennifer | Mother Thyme on February 22, 2012 in Biscuits and Scones, Breads
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 2 cups All-purpose Flour
- ½ cups Sugar
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- 6 Tablespoons Cold Butter, Cut Into Small Cubes
- 2 Large Eggs
- ⅓ cups Heavy Cream
- 1-½ teaspoon Vanilla Extract, Divided
- 1 cup Fresh Blueberries
- ½ cups Confectioners Sugar
- 1 Tablespoon Water
Preparation Instructions
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
Using an electric mixer with the paddle attachment, on low speed, mix together flour, sugar, baking powder and salt. Add in butter and mix until mixture resembles coarse meal. Add in eggs, heavy cream, and 1 teaspoon vanilla extract just until combined. Gently fold in blueberries.
Transfer dough to a well-floured surface and gently knead dough a few times, just to combine. Roll out dough to a 1/2-inch-thick square. Cut dough into 4 squares then cut on the diagonal to form 8 triangles.
Bake for 13-17 minutes until tops are slightly brown. Do not overbake. Cool on a wire rack.
Combine confectioner’s sugar, water and remaining 1/2 teaspoon vanilla extract. Drizzle over scones.
