Blueberry Scones with Vanilla Bean Glaze

 

I just want to start by saying, these are not your average scone.  I think scones get a bad rep for being dry and, well, boring... but this is not the case when they are done right!  After you make these, you'll never think of scones the same -- I promise.

These are so cakey that they melt in your mouth.  And then there is the glaze...  the vanilla bean glaze.  It lends just the right amount of sweetness to compliment the buttery flavor of the scone.  I brought all of these to work and immediately regretted only saving one for myself because they were gone instantly.  They were actually the talk of the office all day.

I already have plans to make these scones again and can't wait to try other variations!

Mini Blueberry Scones with Vanilla Bean Glaze

Source:  inspired by Iowa Girl Eats; scones adapted from Tyler Florence, The Food Network

Yields:  24 mini scones or (12 regular sized scones)

 

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

5 tablespoons unsalted butter, cold, cut in chunks

1 cup fresh blueberries

1 cup heavy cream, plus more for brushing the scones

Glaze

3 cups powdered sugar

 6 Tablespoons half & half

 1 vanilla bean, scraped (**OR  use 2 teaspoons pure vanilla extract)

Directions

Preheat the oven to 400 degrees F.  Line a baking sheet with a silpat or parchment paper and set aside.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough (it will still be crumbly!).

Turn the dough out onto a floured surface then gently bring the dough together, trying not to smash the blueberries. Roll dough into a rectangle about 1/2″ thick then trim sides to make a rectangle.

Cut rectangle into 6 rectangles, then cut each one in half diagonally. Cut each triangle in half to make 2 triangles. Transfer to prepared baking sheet then bake for 10-12 minutes, or until edges are just starting to turn golden brown.

To make regular-sized scones: Cut rectangle into 6 rectangles, then cut each one in half diagonally. Transfer to prepared baking sheet then bake for 15-20 minutes, or until edges are just starting to turn golden brown.

Remove scones to a cooling rack to cool completely.  Meanwhile, in a large bowl, whisk together glaze ingredients.   Dip cooled scones in glaze, using a fork to lift out and tap off excess glaze, then place back onto cooling rack to harden completely.