Description
These Maine Wild Blueberry Scones are tender, flaky, and bursting with the fresh flavor of wild blueberries. Perfectly golden and topped with a sweet blueberry glaze, they are a delightful treat for breakfast or afternoon tea. Made with cold butter for a flaky texture, these scones balance sweetness with the natural tartness of wild blueberries.
Ingredients
Scale
Scones
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup very cold salted butter, cubed (preferably frozen)
- 1 large egg, beaten
- 1/2 cup heavy cream, plus extra for brushing on tops
- 1 teaspoon vanilla extract
- 2–3 Tablespoons coarse sanding sugar for sprinkling
- 1 cup frozen wild blueberries, thawed completely (reserve juice)
Glaze
- 1 cup powdered sugar
- 2–3 Tablespoons blueberry juice from thawed blueberries
- 1/2 teaspoon vanilla extract
- Additional cream or milk if needed
- Pinch of salt
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Incorporate Butter: Grate the very cold butter over the flour mixture. Toss the butter with the flour to coat, then use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. You can also pulse this step in a food processor.
- Combine Wet Ingredients: In a separate bowl, beat the egg with the heavy cream and vanilla extract until smooth and well combined.
- Form Dough: Add the wet mixture to the dry ingredients, stirring gently with a fork just until a shaggy dough begins to form. Fold in the thawed wild blueberries towards the end gently, ensuring even distribution without breaking the berries.
- Shape the Dough: Turn the dough out onto the prepared baking sheet lined with parchment paper. Use the parchment to lift and gently press the dough together, kneading it a couple of times until you form an 8-inch diameter disc. If your kitchen is warm, chill the dough in the freezer for a few minutes to firm up the butter.
- Cut and Chill: Use a sharp knife or bench scraper to slice the disc into 8 equal wedges. Space them evenly on the baking sheet. Brush the tops with a bit of extra heavy cream, then sprinkle generously with coarse sanding sugar. Refrigerate the scones for 15 minutes to keep the butter cold before baking.
- Bake: Bake in the preheated oven for 22 to 25 minutes, or until the scones are puffed and golden brown on top.
- Prepare the Glaze: While the scones cool, whisk together the powdered sugar, blueberry juice, vanilla extract, and a pinch of salt to create a smooth glaze. Add extra cream or milk if the glaze is too thick.
- Glaze the Scones: Drizzle the glaze over the cooled scones. Allow the glaze to set and dry for about an hour for the best finish before serving.
Notes
- Freezing Instructions: Freeze unglazed scones once fully cooled in an airtight container for up to 2 months. Thaw at room temperature and warm briefly in the microwave before serving.
- Using Fresh Blueberries: Fresh blueberries can replace frozen, but you won’t have blueberry juice for the glaze. Substitute with a vanilla glaze using milk or cream.
- Blueberry Types: Regular larger blueberries can be used instead of small wild Maine blueberries, but the blueberry distribution in the scone will be less dense.
