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Lawrence D. Smith

Buttery Wild Blueberry Scones

Buttery, tender scones packed with wild blueberries, topped with crunchy sanding sugar, then finished with a sweet blueberry glaze.
They are simple enough for a relaxed breakfast yet special enough to serve for brunch or afternoon tea.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup very cold butter cubed — frozen salted butter is recommended
  • 1 large egg beaten
  • ½ cup heavy cream plus extra for brushing the scone tops
  • 1 teaspoon vanilla extract
  • 2 –3 tablespoons coarse sanding sugar for sprinkling
  • 1 cup frozen wild blueberries completely thawed, with the juice reserved
For the Blueberry Glaze
  • 1 cup powdered sugar
  • 2 –3 tablespoons reserved blueberry juice from the thawed blueberries
  • ½ teaspoon vanilla extract
  • Additional cream or milk if needed to thin the glaze
  • Pinch of salt

Equipment

  • Large mixing bowl
  • Medium bowl for the wet ingredients
  • Whisk
  • Fork
  • Pastry cutter
  • Box grater
  • Sharp knife or bench scraper
  • Parchment paper
  • Baking sheet
  • Wire cooling rack
  • Small bowl for the glaze
  • Spoon or whisk for drizzling the glaze
  • Freezer-safe airtight container, if freezing the unglazed scones

Method
 

  1. Prepare the Oven and Baking Sheet: Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Combine the Dry Ingredients: Add the flour, granulated sugar, baking powder, baking soda, and salt to a large bowl. Whisk until the dry ingredients are evenly combined.
  3. Work in the Butter: Grate the very cold butter directly over the flour mixture. Toss the grated butter through the flour to coat it, then use a pastry cutter to cut the butter into the dry ingredients. A food processor can also be used for this step.
  4. Mix the Wet Ingredients: In a separate bowl, beat the egg together with the heavy cream and vanilla extract until combined.
  5. Form the Dough: Pour the egg mixture into the flour mixture and stir gently with a fork just until a shaggy dough begins to form. The dough should have the loose, biscuit-like character described in the source rather than being heavily worked.
  6. Add the Blueberries: Fold the completely thawed wild blueberries into the dough toward the end of mixing, distributing them evenly without overworking the dough.
  7. Shape the Dough: Transfer the shaggy dough onto the parchment-lined baking sheet. Use the parchment to help lift and press the dough together, kneading it only a couple of times until it can be formed into an approximately 8-inch disc.
    If the dough becomes warm, place it in the freezer for a few minutes before continuing.
  8. Cut the Scones: Using a sharp knife or bench scraper, cut the 8-inch dough disc into 8 wedges. Separate the wedges and arrange them with space between each one on the baking sheet.
  9. Brush and Sugar the Tops: Lightly brush the tops of the scones with extra heavy cream, then sprinkle them with 2–3 tablespoons of coarse sanding sugar.
  10. Chill Before Baking: Refrigerate the prepared scones for 15 minutes so the butter becomes cold again before baking.
  11. Bake the Scones: Bake at 400°F for 22–25 minutes, or until the tops are golden brown.
  12. Prepare the Blueberry Glaze: While the baked scones cool, whisk the powdered sugar with enough reserved blueberry juice to create a smooth glaze. Stir in the vanilla extract and pinch of salt. If the glaze needs additional thinning, add more blueberry juice or some cream.
  13. Glaze the Scones: Once the scones have cooled, drizzle the blueberry glaze over the tops. Allow the glaze to dry and set for about 1 hour if desired.

Notes

  • Keep the butter very cold throughout preparation. Frozen salted butter works especially well for creating a tender, buttery scone texture.
  • Thaw the frozen wild blueberries completely before adding them to the dough, and reserve their juice for the glaze.
  • Handle the dough gently and knead it only a couple of times. Overworking can make the scones less tender.
  • If the dough becomes warm while shaping, place it in the freezer for a few minutes before cutting.
  • Refrigerating the shaped scones for 15 minutes helps ensure the butter is cold when they go into the oven.
  • Fresh blueberries can replace frozen blueberries, but they will not provide the reserved juice needed for the blueberry glaze.
  • Regular larger blueberries can also be used, although the smaller wild blueberries provide more frequent blueberry bites throughout the scones.
  • Unglazed baked scones can be cooled completely, stored in a freezer-safe airtight container, and frozen for up to 2 months. Thaw them on the counter and rewarm briefly in the microwave before serving.