Blueberry Scones with Vanilla Bean Icing
These homemade scones are soft, tender, loaded with juicy blueberries, and drizzled with the most heavenly vanilla bean icing!
Ingredients
Blueberry Scones:
- 2 ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 4 Tablespoons unsalted butter cold*
- 4 ounces cream cheese cut into small cubes
- ⅓ cup milk
- ⅓ cup Greek yogurt or sour cream
- 1 egg
- 1 teaspoon vanilla
- 1 cup blueberries flash-frozen**
- 2 Tablespoons heavy cream or milk
Vanilla Bean Icing:
- 1 ½ cup powdered sugar
- 2-3 Tablespoons milk
- Seeds scraped from one vanilla bean (or 2 teaspoons vanilla extract)
Instructions
Make the Scones:
- Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk the flour, sugar, baking powder and salt together. Grate the butter on top of the dry ingredients. Add the cream cheese. Then cut the butter and cream cheese into the flour using a pastry blender or fork. The mixture should resemble coarse crumbs.
- In a medium bowl, whisk the milk, yogurt (or sour cream), egg, and vanilla together until combined. Pour wet ingredients over the dry ingredients, and stir with a spatula until dough comes together. You might need to use your hands to mix the rest of the loose flour into the dough. Gently toss in the blueberries.
- Turn dough out onto a floured surface, and with floured hands, work dough into a ball. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons milk. Shape into a 7-inch disc and, with a sharp knife or bench scraper, cut into 8 even wedges. Place them on the baking sheet 2 inches apart, and then freeze for 15 minutes.
- Preheat oven to 400ºF. Brush scones with milk or cream. Bake for 18-23 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow scones to cool a little before drizzling icing on top.
Make the Icing:
- In a medium bowl, whisk the powdered sugar, milk, and vanilla bean seeds together until smooth. Drizzle icing over scones. Serve and enjoy!
Notes
*I recommend freezing the butter for 15-20 minutes so that it's really cold.
**To prevent the berries from smashing when folding them into the dough, flash-freeze them by spreading them out on a rimmed baking sheet and placing them in the freezer for 45 minutes.
***Scones are best when served fresh on the day they're baked. Leftover scones keep well in an airtight container at room temperature for 2 days, or in the refrigerator for 5 days. Reheat scones in the microwave for 20-30 seconds.