Maine Wild Blueberry Scones

5 from 1 vote

Buttery, tender scones are made even better with the addition of wild blueberries in every bite and a simple blueberry glaze drizzled over the top for a sweet finish. These Maine Wild Blueberry Scones are a perfectly wonderful start to your day or a great afternoon treat!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings: scones

Calories: 408kcal

Author: Amy Nash

Ingredients

Scones

2 cups all-purpose flour
½ cup sugar
2 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup very cold I use frozen salted butter, cubed
1 egg beaten
½ cup heavy cream plus extra for brushing on the tops of the scones
1 teaspoon vanilla extract
2-3 Tablespoons coarse sanding sugar for sprinkling
1 cup frozen wild blueberries thawed completely, reserving juice

Glaze

1 cup powdered sugar
2-3 Tablespoons blueberry juice from thawed blueberries
½ teaspoon vanilla extract
Additional cream or milk if needed
Pinch of salt

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
Grate the butter over the flour mixture. Toss to coat the butter in flour, then cut it in using a pastry cutter. A food processor could also be used.
In a separate bowl, beat the egg with the cream and vanilla extract. Add to the flour mixture, stirring with a fork just until a shaggy dough starts to come together. Add in the thawed blueberries towards the end so they are evenly dispersed. It's very much like a biscuit dough.
Turn the shaggy dough out onto the parchment-lined baking sheet. Use the paper to lift and press the dough together, kneading it a couple of times until it can be shaped into an 8-inch disc. If it's warm in your house, you might want to stick it in the freezer for a few minutes.
Cut the disc into 8 wedges using a sharp knife or bench scraper. Space them out on the baking sheet, then brush the top of each scone with a little extra cream and sprinkle with the coarse sugar. Refrigerate for 15 minutes so the butter is nice and cold before baking.
Bake for 22 to 25 minutes until the scones are golden brown on top.
While the scones are cooling, make the simple blueberry glaze by whisking the powdered sugar with enough of the reserved blueberry juice, the vanilla, and salt to make a nice glaze. If you need to thin it out more, you can use additional juice or some cream.
Drizzle the glaze over the cooled scones. The glaze will dry and set after an hour, if you can wait that long.

Notes

Freezing instructions: Scones will freeze well if they haven't been glazed. Just let them cool completely, then transfer to a freezer-safe airtight container and freeze for up to 2 months. Thaw on the counter and rewarm in the microwave for a few seconds before enjoying.
Using fresh blueberries: Fresh blueberries can be used in place of frozen, although you won't have the juice for the glaze. A simple vanilla glaze made with milk or cream instead of juice can be used instead. You can also use regular, larger blueberries in place of the smaller wild Maine blueberries. There just won't be as many blueberries to each bite of scone.

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