Blueberry Scones with Vanilla Glaze + Video (2024)

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posted by Cyndion April 28, 2017 (updated Sep 25, 2022) 42 comments »

Blueberry Scones with Vanilla Glaze are perfect for a quick grab and go breakfast. They’re crunchy around the edges but moist in thecenter. Topped with a vanilla glaze to give them a bit of sweetness.

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I’m on a scone kick lately guys. What can I say, I really love scones.

I love how they’re not too soft, but not too dry either. They have the perfect amount of sweetness and are delicious with my coffee. I’ve made these Cinnamon Chocolate Chip Scones before, but this was my first time making scones with fresh fruit.

Blueberries are a great fruit, don’t you think? They’re one ofmy many favorite fruits, besides clementines, bananas and watermelon. I love how sweet and tarty theyare. They aren’t overly mushy either. I really hate mushy fruit. And blueberries stay freshforever.

For some reason we either go through fruit quickly or never touch it. Some days all we do is snack onfruit and some days we won’tlook at it. Hence the reasonI love that blueberries stay fresh for a while. 🙂

These scones are easy to whip togetherand are really really yummy! This recipe makes 8 scones and they’re alwaysgone within 2 days at my house. We devoured them to say the least. So if you’re looking for a sweet breakfast but gotta go, make these Blueberry Scones with Vanilla Glaze!

Tips to think about when making these scones:

Make sure you fold in the blueberries, not stir. You don’t want mushy blueberries.
The glaze is optional. They’ll taste deliciouswithout it.
You can use milk, half & half instead of heavy cream.
Make sure you cook them to a light golden brown. You want scones, not cake.
Also make sure you eat them within 3 days. They tend to get hard or soggy after that.
Last tip…enjoy and have fun making them!

Photos updated: 4/27/17

Get the Recipe:Blueberry Scones with Vanilla Glaze

5 from 11 ratings

Prep Time: 25 minutes mins

Cook Time: 20 minutes mins

Total Time: 45 minutes mins

Servings: 8 scones

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Ingredients

Scones:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
5 tablespoons cold unsalted butter, cut into cubes
1 cup fresh blueberries
1 cup + 1 tablespoon heavy cream
coarse sugar, optional

Glaze:

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 400 degrees F.
In a large bowl, add the flour, baking powder, salt and sugar. Whisk together to combine.
Add cubes of cold butter to flour mixture. Using a pastry blender, fork or your hands break down butter until it resembles coarse crumbs.
Fold the blueberries into the flour mixture. Make sure to be gentle and not break the blueberries.
Fold in the 1 cup of heavy cream, until just incorporated. Do not over work the dough.
Press the dough into a 12 by 3 rectangle on a lightly floured work surface. Cut the rectangle in half, then cut the pieces in 1/2 again. This should give you 4 squares. Cut the squares in 1/2 diagonal. This will give you the classic scone shape.
Place scones on an ungreased baking sheet. Brush the tops with the tablespoon of heavy cream. You can also sprinkle some coarse sugar if you have it.
Bake 15-20 minutes, or until lightly browned.
Remove scones to a wire rack and let cool completely before glazing.
In a large glass measuring bowl or small bowl, mix all glaze ingredients until smooth. Using a spoon drizzle over cooled scones. Let sit for 30 minutes, so the glaze can harden.
Serve & Enjoy!

Tried this recipe?Mention @mykitchencraze on Instagram or tag #mykitchencraze.

42 comments on “Blueberry Scones with Vanilla Glaze + Video”

Mir —April 15, 2015 @ 7:05 am Reply
WOW. These are PERFECT!!! And your pics are also perfect. I think we gobble some fruit because it’s in that amazing ripening stage, and ignore everything else. Better to bake with!
- Cyndi —April 16, 2015 @ 12:33 pm Reply
  Awww thank you Mir! 🙂
Gayle @ Pumpkin 'N Spice —April 15, 2015 @ 8:41 am Reply
You make the best breakfast recipes, Cyndi! I’m drooling over these scones right now. They look so soft and delicious! I love baking (and eating) blueberries so these are just perfect. Pinned!
- Cyndi —April 16, 2015 @ 12:33 pm Reply
  Aren’t you the sweetest Gayle! Thanks hun!
Kelly - Life Made Sweeter —April 15, 2015 @ 12:12 pm Reply
These scones are just beautiful, Cyndi! We adore fresh blueberries and these sound perfect with the vanilla glaze!
- Cyndi —April 16, 2015 @ 12:33 pm Reply
  Thank you Kelly!
allie@ThroughHerLookingGlass —April 15, 2015 @ 12:39 pm Reply
Lovely scones Cyndi, I’d love one with afternoon tea right now. Also with breakfast. And maybe a mid morning snack too! These are gorgeous scones.
- Cyndi —April 16, 2015 @ 12:36 pm Reply
  Thank you Allie!
Gina —April 15, 2015 @ 1:06 pm Reply
Love scones for breakfast, such a treat!
- Cyndi —April 16, 2015 @ 12:36 pm Reply
  I totally agree Gina!! 🙂
Manali @ CookWithManali —April 15, 2015 @ 2:33 pm Reply
These are just so pretty! I love blueberry scones and that glaze is too tempting! Pinned!
See Also
Traditional Welsh Cakes
- Cyndi —April 16, 2015 @ 12:37 pm Reply
  Thank you Manali!
Sabrina atta —April 15, 2015 @ 3:19 pm Reply
These look so good! Gonna try and make these asap!
- Cyndi —April 16, 2015 @ 12:37 pm Reply
  Thank you Sabrina! 🙂
Amber @ The Bewitched Baker —April 15, 2015 @ 5:46 pm Reply
You know, you are the second blueberry scone recipe I’ve seen in the last couple weeks. Blueberry recipes popping up – must mean summer is just around the corner! These look positively divine, especially with the glaze.
- Cyndi —April 16, 2015 @ 12:38 pm Reply
  Yep blueberries are a total summer thing and we are craving summer stuff huh? 🙂 Thank you Amber!
Ashley | The Recipe Rebel —April 15, 2015 @ 7:17 pm Reply
Wish I was having these for breakfast tomorrow! They look awesome Cyndi!
- Cyndi —April 16, 2015 @ 12:39 pm Reply
  I’d totally invite you and the girls over if we lived closer. I’ll even hold the baby the whole time so you can eat. I need a baby fix, hehe. 🙂 Thanks friend!
Stacey @ Bake.Eat.Repeat. —April 15, 2015 @ 8:08 pm Reply
I love scones. I cannot resist them at all! These blueberry ones look fantastic Cyndi!
- Cyndi —April 16, 2015 @ 12:39 pm Reply
  I’m in the same boat Stacey! I heart them as well. Thank you!
mira —April 15, 2015 @ 9:33 pm Reply
I’m constantly searching for new breakfast recipes and this one is just perfect! Love blueberries and enjoy baking with them! These scones look awesome!
- Cyndi —April 16, 2015 @ 12:39 pm Reply
  Thank you Mira! 🙂
Ashley | Spoonful of Flavor —April 16, 2015 @ 9:25 am Reply
I can’t get enough of scones and these look perfect! I love that you added the glaze too!
- Cyndi —April 16, 2015 @ 12:41 pm Reply
  Thank you Ashley!! Glazes just send things over the top huh? Love them also. 🙂
Justine | Cooking and Beer —April 16, 2015 @ 12:34 pm Reply
Yay for breakfast week continuing! I LOVE scones and those little pops of blueberry?! Such a great recipe, Cyndi! Pinned!
Ami@NaiveCookCooks —April 16, 2015 @ 7:53 pm Reply
I love scones but I haven’t made them in a while!! These are so delicious looking!!
- Cyndi —April 17, 2015 @ 9:49 pm Reply
  Thank you Ami!!
Pingback: Cinnamon Chocolate Chip Scones - My Kitchen Craze
Kelly Edwards —September 7, 2017 @ 10:18 am Reply
I made these amazing scones and my family said they were the best they ever had!
I used 1 cube of butter, low fat milk and sprinkled sugar on top of scones before baking. I also cut the glaze recipe in half which ended up being the perfect amount.
- Cyndi —September 9, 2017 @ 12:11 pm Reply
  So happy you like these scones Kelly! Happy baking. 🙂
Jocelyn —December 26, 2017 @ 4:23 pm Reply
Making them tonight as a post holiday treat!
- Cyndi —December 27, 2017 @ 3:24 pm Reply
  Hope you loved them!! 🙂
Rachel —February 13, 2018 @ 4:50 pm Reply
I made these yesterday and they are already squishy this morning. They were much better fresh and a little crunchy. I LOVED them straight out of the oven. Not sure if there’s something you can do to keep them from getting soggy so quickly?
Sheryl —November 20, 2018 @ 6:42 am Reply
The easiest way we’ve found to work the butter into the flour, is to freeze the butter and then grate it using the large holes on a box grater. It’s amazing how quickly you can work it in using your fingers.
Shawn —November 28, 2019 @ 7:07 pm Reply

Your receipe is awesome
Susan Hanson —January 5, 2020 @ 7:01 pm Reply

Love this easy delicious scone recipe. Do you have a calorie count for each scone? Thanks. Susan
Kim —November 19, 2020 @ 12:22 am Reply
Can frozen blueberries be used in instead of fresh?
Claude —December 28, 2022 @ 6:36 pm Reply

These are wonderful and so easy to make! My sons and I cleared almost the entire plate at one sitting. I had to add just a tad more heavy cream to make the dough sticky enough to work with but otherwise they turned out great. My first try at scones and will be making them again soon! Thinking of adding a little lemon zest next time.
- Cyndi —January 30, 2023 @ 4:47 pm Reply
  Thank you for the sweet comment. So happy you liked them!
Gianna M Groves —June 10, 2023 @ 10:11 am Reply

These were so good, my family LOVED them, I did run out of butter and heavy cream but I replaced it with crisco and milk with just a teeny amount of half an half and it still tasted lip smacking! 5 star recepie! 100% worth it!
Sarah —July 26, 2023 @ 4:49 am Reply

These are great. I needed a little more cream to make the dough come together but they made a wonderful breakfast. I used foraged aronia berries and I imagine any fruit would work, really.
Maryjo —August 22, 2023 @ 3:55 pm Reply

This has become my new go-to recipe for sharing at parties and work now that we’re back to going into the office. Do you know if I can replace the blueberries with mini chocolate chips without tweaking any other part of the recipe? Thank you!