Blueberry Cinnamon Scones are irresistible. These lovely scones include blueberries, have a cinnamon sugar topping & then they're glazed with a powdered sugar icing. The texture is soft, almost bread-like making these sweet scones absolutely mouthwatering. Perfect for a weekend, company or holiday breakfast especially if you enjoy sweet treats with your morning coffee!
3/4cupbuttermilk(plus one tablespoon) or soured milk (see below)
extra flour to roll out scone dough
EGG WASH:
1large eggslightly beaten
1tbsp.half-and-halfor whole milk
CINNAMON TOPPING:
2tbsp.granulated sugar
1/2tsp.ground cinnamon
ICING:
1/2cuppowdered sugar
1/2tsp.pure vanilla extract
1 1/2tbsp.half-and-half cream
Instructions
SCONES:
Preheat oven to 400º.
Line a cookie sheet pan with parchment paper.
Mix flour, granulated sugar, baking powder, baking soda and salt in a large mixing bowl.
Cut the butter into the flour mixture with a pastry blender until coarse crumbs form.
In another bowl whisk the buttermilk and vanilla together.
Add to the flour mixture with the blueberries just until the dough starts coming together.
Do not overmix.
Transfer the dough to a floured surface and knead gently a few times.
Form the dough into a 6 or 7-inch circle that’s approximately 1 to 2 inches thick.
Cut the circle in half, then cut each half into 4 pie-shaped wedges (or triangles).
Place scones on top of parchment paper-lined baking sheet.
Make an egg wash with egg and milk.
Brush the tops of the scones with egg wash.
Combine sugar and cinnamon and sprinkle over top of the scones, if desired.
Bake at 400º for approximately 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Remove from oven.
Allow scones to cool about 5 minutes.
Drizzle glaze over top of scones.
EGG WASH:
Crack egg into a small bowl and whisk until lightly beaten.
Stir in half-and-half cream.
Spread egg wash with a pastry brush over top and sides of scones on parchment paper-lined cookie sheet pan.
CINNAMON TOPPING:
Combine granulated sugar and cinnamon in a small bowl.
Stir until well mixed.
Sprinkle cinnamon sugar mixture over top of egg-washed scones.
ICING:
Combine powdered sugar, vanilla extract and half-and-half in a small mixing bowl.
Add only as much half-and-half as needed to make a thick icing.
Don't add so much cream that the mixture becomes runny.
Spoon icing mixture into a Glad-Lock bag.
Seal bag; clip corner off one end.
Pipe icing over top of cooled scones.
Allow icing to dry before serving.
Notes
NOTE: You will not need all of the egg wash.NOTE: I could not get the mixture to mix without the additional buttermilk. It was still too dry.NOTE: My scones took 22 minutes to cook completely.NOTE:To sour milk: place milk in a measuring cup. Add one tablespoon of vinegar. Allow mixture to sit out on counter and thicken--about five minutes before using in recipe.
Recipe inspired from Stephanie Jaworski, Joy of Baking, (based on her Chocolate Chip Scones, recipe)