Blueberry Maple Scones
Description
This blueberry scone recipe uses a tried-and-true basic recipe and technique, but white chocolate chips and maple extract are added to create a new family favorite.
Ingredients
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2 cups all-purpose flour
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1/2 cup white sugar
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1 tablespoon baking powder
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1 teaspoon salt
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1 cup frozen blueberries
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1/2 cup white chocolate chips
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1/2 cup heavy cream
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1 large egg
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1/2 teaspoon maple extract
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1/2 cup unsalted butter, frozen
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3 tablespoons heavy cream
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1 cup confectioners' sugar
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1/2 teaspoon vanilla extract
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1 tablespoon milk, or more as needed
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Whisk flour, sugar, baking powder, and salt in a large bowl. Add frozen blueberries and white chocolate chips; stir until evenly distributed and blueberries are coated.
3
Whisk 1/2 cup heavy cream, egg, and maple extract together in a small bowl.
4
Remove butter from the freezer and grate onto a plate with a box grater. (I recommend using the biggest size grating side.) Add butter to the flour mixture and toss a couple of times to evenly distribute and cover the butter pieces. Drizzle cream-egg mixture over the flour mixture while stirring. Continue tossing until incorporated, about 30 seconds; dough will be shaggy at this point. Work dough with your hands until it forms a single mass.
5
Lift and place dough onto a lightly floured surface. Shape into a 1-inch thick circle. Use a knife or scraper to cut dough into 8 triangular-shaped pieces.
6
Place scones onto the prepared baking sheet, about 1/2 inch to 1 inch apart. Brush the tops with remaining 3 tablespoons heavy cream.
7
Bake in the preheated oven until tops are golden brown, about 20 minutes. Remove from the oven and allow to cool until they can be handled but are still warm, 5 to 10 minutes.
8
Meanwhile, combine confectioners' sugar and vanilla in a bowl. Slowly add milk, stirring until you get a drizzling consistency.
9
Drizzle glaze over the warm scones, back and forth in a zig-zag pattern. Arrange scones on a dish and allow glaze to set for 5 to 10 minutes before serving.