Blueberry Vanilla Scones
While these are not traditional English scones, they are absolutely delicious! We often find this American version (think the best muffin top you've ever had) in our local bakeries. We have added cold butter, sour cream, and mascarpone to keep the scones fluffy and moist! Also, these are not our organic wild blueberries. I'm sharing this recipe during mud season here in Maine, and fresh wild blueberries won't be ready to harvest for several months. I have many recipes that can use fresh or frozen blueberries interchangeably, but these scones are just not one of them. Try this incredible recipe now, but add wild blueberries this summer! I love that these scones don't require you to roll out or pat down the dough. No shaping or cutting is needed, and very few tools or time are required to create these flaky, buttery, blueberry-bursting treats!
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You can find helpful photos of the recipe below! Make sure to print the recipe card as well. Enjoy!
Makes 10 scones
Preheat the oven to 400℉
Line two baking sheets with parchment paper and set aside.
Ingredients
Scones
2 cups all-purpose flour
½ cup of golden or white sugar
1 tablespoon baking powder
1½ teaspoons cinnamon
1 teaspoon salt
1 stick unsalted butter, cubed (keep refrigerated until ready to use)
½ cup sour cream
½ cup mascarpone cheese (found near cream cheese in the dairy section)
2 teaspoons pure vanilla extract
2 eggs
2 cups washed and dried blueberries
Vanilla Glaze
1 cup confectioners sugar
2 tablespoons half-and-half or heavy cream
½ teaspoon pure vanilla extract
pinch of salt
Steps
1. In a medium mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the cold cubed butter and cut into the flour mixture using a pastry cutter until the butter pieces are about the size of large peas. (See photo below for reference)
2. In a small mixing bowl, whisk together the sour cream, mascarpone cheese, eggs, and vanilla.
3. Add the wet mixture to the dry ingredients and use a wooden spoon until just combined.
4. Add the blueberries and fold them into the batter with a spatula.
5. Use a 1/3 measuring scoop or cup and scoop the dough evenly onto the prepared baking sheets. I stagger 5 on each sheet.
6. Bake at 400℉ for 14-15 minutes. The scones will be lightly golden, and will have just firmed in the center. Use a metal spatula to transfer the scones to a cooling rack. Allow to cool for at least 15-20 minutes before glazing.
7. Prepare the glaze by combining the confectioners sugar, half-and-half (or heavy cream), vanilla, and a pinch of salt in a small bowl. Whisk with a fork until smooth. Drizzle over each scone and allow to set.
8. Store once fully cooled in an even layer in an air-tight container.
Our favorite tools, photos, and printable recipe card are below! Enjoy!
