thepioneerwoman5.0
Blueberry Scones with Vanilla Icing
These blueberry scones are the perfect brunch (or anytime) treat! Just don't forget to slather on the icing.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 50 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●grater
- ●oven
- ●whisk
- ●knife
- ●pan
📝 Preparation Steps
1
For the scones: Preheat the oven to 425˚. Line a baking sheet with parchment paper. Grate the frozen butter on the large holes of a box grater into a bowl. Return to the freezer until ready to use.
2
Whisk the cake flour, all-purpose flour, granulated sugar, baking powder, salt and baking soda in the bowl of a stand mixer. Combine the heavy cream and crème fraîche (or sour cream) in a small bowl and chill.
3
Add the frozen butter to the flour mixture. Using the paddle attachment, mix on medium-low speed until the butter is worked in, about ⏱️ 1 minute. Add the cream mixture and mix briefly, just until large clumps form, about ⏱️ 30 seconds. (The dough should hold together when you squeeze it.)
4
Turn out the dough onto a floured piece of parchment paper. Pat and press into a rough square, then use a rolling pin to roll it into a 12-inch square. Using the parchment to help you, fold down the top one-third of the square, then fold the bottom third up over it, like a letter. Flip over the dough, re-flouring the parchment, and roll out again into a 12-inch square.
5
Scatter the blueberries on top of the dough, pressing them in. Roll up the dough into a log, like a jelly roll, using the parchment to help you (it’s OK if the berries poke through). Turn the log seam-side down and flatten so it is about 4 inches wide and 1 inch thick. Using a sharp knife, cut the log into three 4-inch squares, then cut each square diagonally in half.
6
Transfer the scones to the baking sheet and brush with heavy cream. Bake, rotating the pan once, until the scones are golden brown, about ⏱️ 20 minutes. Let cool completely on the baking sheet.
7
For the icing: Whisk the powdered sugar, 2 tablespoons plus 2 teaspoons milk, the vanilla bean paste, melted butter and salt until smooth. Stir in 1 more teaspoon milk if the icing is too thick. Spread on the scones and sprinkle with the pearl sugar.
Nutrition Facts
calories
727 Calories
fat Content
33 g
fiber Content
2 g
sugar Content
59 g
sodium Content
487 mg
protein Content
7 g
trans Fat Content
0 g
cholesterol Content
90 mg
carbohydrate Content
102 g
saturated Fat Content
20 g
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