These scones are a delightful blend of sweet blueberries and rich maple syrup, perfect for a cozy morning treat. They’re easy to make and pair wonderfully with a cup of tea or coffee.
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Start by heating your oven to 400°F and lining a baking sheet with parchment paper. In a big bowl, mix together the flour, sugar, baking powder, and salt. Toss in the frozen blueberries and white chocolate chips, stirring gently so the berries get coated and everything’s evenly spread out.
Grate the cold butter using the largest holes on a box grater right onto a plate. Add those butter shreds to the flour mixture and give it a few quick tosses to coat them well. In a small bowl, whisk together half a cup of heavy cream, an egg, and some maple extract. Pour this wet mix over the dry ingredients and stir it all together until the dough just starts to come together—it’ll look a bit rough. Then, use your hands to gently bring the dough into one ball.
Lightly flour your work surface and shape the dough into a circle about an inch thick. Cut it into 8 wedges using a knife or bench scraper and place them on your prepared baking sheet, leaving a little space between each. Brush the tops with the remaining heavy cream to help them brown nicely.
Pop the scones in the oven and bake for about 20 minutes, until they’re golden and smell amazing. Let them cool just enough so you can handle them but they’re still warm, around 5 to 10 minutes. While they cool, mix up a simple glaze by blending powdered sugar with a splash of vanilla and just enough milk to make it pourable.
Drizzle the glaze over the warm scones in a fun zig-zag pattern, then set them aside for a few minutes so the glaze can set before serving. Enjoy!
- Use cold butter and work quickly to keep the dough flaky.
- Don’t overmix the batter; a few lumps are okay for tender scones.
- Gently fold in the blueberries to avoid crushing them and turning the dough purple.
These scones are a perfect balance of sweet and tangy, with juicy blueberries and a touch of warm maple flavor. They are tender, flaky, and easy to make, making them a wonderful treat for breakfast or afternoon tea.
Serve warm with a pat of butter or a drizzle of maple syrup. They pair beautifully with a cup of hot coffee or tea. For extra indulgence, add clotted cream or whipped cream on the side.
Store scones in an airtight container at room temperature for up to two days. To keep them fresh longer, freeze in a sealed bag and reheat in the oven before serving. Avoid refrigeration, as it can dry them out.
