Blueberry Scones

Hello lovelies! Its been such a LONG time since I have posted. Almost a month :(. Well I hope you had a very Merry Christmas and I hope you have a fantastic New Year! Over my winter break, I came down with a cold. And just a few days ago, I came down with the flu! So baking wasn’t really an option until I got well. Anyways, my brother was practically nagging me about making Blueberry Scones for months. I put it off until I couldn’t take it anymore and I came up with these! They are so soft and sweet, but not sickly sweet. The glaze just compliments the scones so much, but beware, you will INHALE these cuties.
*I adapted this recipe from For the love of Cooking, but i did tweak a few things*

 

So what did yo get for Christmas? I got 8 boxes of Twinings tea! I also got clothes, a square cake pan, gift cards, enough bath and body works for months (there was a big sale and my dad let me pick anything), a bracelet, a pez, candy canes, chocolates, and books! So overall my Christmas was really amazing. I am really looking forward to this year, and what I’ll bake 🙂 You guys can tell me some ideas, I know I need a lot. What is your new years resolution? I still need to decide mine, maybe it should be frequent baking and more blogging! Well I’ll stop blabbering and start taking about the scones recipe.


Yield: 8 scones

2-4 tablespoons of sugar
2 cups of all-purpose flour
5 tablespoons of butter, cut into little cubes
1 cup of heavy cream
4 tablespoons of vanilla extract
as many blueberries as you like (I used 2 big handfuls)

Glaze:
3 cups of powdered sugar
3 tablespoons of heavy cream
1 tablespoon of vanilla extract

1. Pre-heat the oven to 400 degrees

2. Sift all of the dry ingredients together in a fairly large bowl

3. Cut the butter(which should be chopped into little pieces)  into the dry ingredients and using a fork, work it in until the mixture resembles coarse crumbs.

4. Make a hole in the middle of the mixture and pour in the heavy cream and vanilla extract.

5. Using a rubber spatula, fold everything together until the dough is soft and sticky.

6. Carefully fold in the blueberries (try not to squish them)

 

7. On a lightly floured surface, shape the dough into a square.
8. Cut the square into fourths, and then cut each fourth in half so there are 8 triangles left.
9. Line a baking sheet with parchment paper

10. Place the scones on the baking sheet, make sure they are at an equal distance apart

11. Bake the scones for 15-20 minutes

12, While the scones are baking, make the glaze: Using a hand mixer or stand mixer, mix the powdered sugar, heavy cream and vanilla extract until the glaze is at a thin, creamy consistency.  If the glaze is too thin, add powdered sugar, if it is too thick, add heavy cream.

13. Once the scones are finished baking, place them on a cooling rack.

14. Glaze the scones while they are still hot. Then let the scones cool for 10-15 minutes.

15. ENJOY the scones!!!!!!!!!!!!!!! 🙂

 

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