I’ve been meaning to make scones all summer. The Littles love them, specifically the petite vanilla scones from Starbucks. And, we’ve hit just about every Starbucks between Austin and Estes Park this summer. Apparently scones are good road trip food.
Now that we are back at home, and I’m dabbling in the kitchen again, I thought I’d whip up a sweet treat for breakfast.
I tried a new trick this morning — frozen butter. I simply tossed the stick in the freezer for about 30 minutes. Then, I used my box grater to grate the butter straight into the flour. It mixed up light and airy — a perfect consistency for scones.
Perched up the counter, with a smear of blueberries across her chin, Littlest said, “Mommy home feels like Starbucks.”
“How so?” I wondered. These scones are larger and I opted for a light vanilla glaze instead of icing.
“You made daddy coffee and you made us scones. It’s just like Starbucks.”
Which, I guess, makes me the queen barista.
Spread a little love around your kitchen with a batch of blueberry scones. Or, swap the blueberries for your favorite berry or fruit — cherries would be delicious. You could also go all-out with a more decadent version made with chocolate chips.Print
Blueberry Scones with Vanilla Glaze
Easy to make scones make a perfect breakfast for company. Swap blueberries for another favorite berry or fruit. Or go all-out with a more decadent version made with chocolate chips!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6 large scones 1x
- 2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) butter, frozen
- 1/2 cup milk
- 1 egg
- 1 – 2 teaspoons vanilla
- 1 cup blueberries
- Vanilla Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla
- Preheat oven to 375 degrees. Line a baking sheet with Silpat or parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Grate the frozen butter into the flour mixture. Gently combine with your fingers until the mixture is crumbly.
- In a small bowl whisk the milk, egg, and vanilla. Pour into flour mixture and stir until dough forms. Gently fold in blueberries. Without over working the dough, mold into a ball and transfer to baking sheet.
- Press dough down to about 8-inches. Cut 6 large wedges, or 10 – 12 smaller ones. Separate scones about 1″ apart.
- Bake 15 – 20 minutes, or until golden around the edges. Remove from oven and drizzle with vanilla glaze. To make the glaze, simply whisk powdered sugar, milk, and vanilla together.
Diane bailey says
I’m looking forward to trying these little pieces of home.
You queen Barista, you!
Charity Singleton Craig says