Blueberry Cinnamon Scones
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!
Equipment
- 1 large cookie sheet pan
- parchment paper
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small mixing bowl
- 1 wooden spoon
- 1 whisk
- 1 sharp knife to cut scones
- measuring cups
- measuring spoons
- 1 bread board
Ingredients
SCONES:
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/3 cup granulated sugar
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup unsalted butter cold (1 stick)
- 1 cup blueberries washed
- 1 tsp. pure vanilla extract
- 3/4 cup buttermilk (plus one tablespoon) or soured milk (see below)
- extra flour to roll out scone dough
EGG WASH:
- 1 large egg slightly beaten
- 1 tbsp. half-and-half or whole milk
CINNAMON TOPPING:
- 2 tbsp. granulated sugar
- 1/2 tsp. ground cinnamon
ICING:
- 1/2 cup powdered sugar
- 1/2 tsp. pure vanilla extract
- 1 1/2 tbsp. 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)
© Can’t Stay Out of the Kitchen
Nutrition
Serving: 1gCalories: 334kcalCarbohydrates: 48gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 58mgSodium: 222mgPotassium: 99mgFiber: 1gSugar: 23gVitamin A: 453IUVitamin C: 2mgCalcium: 92mgIron: 2mg
Tried this recipe?Let us know how it was!