Simply Glazed Blueberry Scones

Holy cow. Simply Glazed Blueberry Scones, quite possibly the best scones I’ve ever had. This isn’t saying a whole lot since I’ve never been a fan of them until recent years, but maybe that DOES mean a lot! Even my friend, who IS a lover of scones, said they were DELICIOUS, even better than her favorite ones from a local French bakery. Now THAT definitely means a lot!

The recipe I used is Tyler Florence’s Blueberry Scones with Lemon Glaze. Followed exactly, the scones are just perfectly delicious. I’ve made them several times. No need to change a thing! Well, except that the girls weren’t crazy about the lemon glaze. Oh, and I didn’t have heavy cream on-hand nor fresh blueberries. PLUS, I added 2 Tbsp wheat germ and 2 Tbsp ground flax seed and substituted 1 cup of white flour with whole wheat. That’s all. lol.

Instead, I used light cream which turned out fine, as well as frozen blueberries which also turned out fine. Do note, though, that Tyler Florence points out frozen blueberries can ‘stain’ or discolor your dough while fresh ones do not. In addition, I just used a simple glaze. With that, here’s my slightly more wholesome version of this Simply Glazed Blueberry Scones (updated 6/3/15 to add my version of this recipe):

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Simply Glazed Blueberry Scones

Course Breakfast

Keyword breakfast, treats

Ingredients

Blueberry Scone

• 1 cup whole wheat flour
• 1 cup white flour
• 2 Tbsp wheat germ
• 2 Tbsp ground flax seed
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2 Tbsp sugar
• 1/2 cup unsalted butter cold and cut into small chunks
• 1 cup blueberries frozen or fresh
• 1 1/4 cup heavy cream

Simple Glaze

• 1/2 cup powdered sugar
• 4 tsp cream (whipping or heavy)

Instructions

1. Preheat oven to 400 degrees F.
2. Sift (or just mix if you’re lazy like me, lol) together the dry ingredients: the flours, wheat germ, flax seed, baking powder, salt and sugar. Using 2 forks or a pastery blender, cut in the butter to coat the pieces with flour mixture. The mixture should look like coarse crumbs.
3. Fold the blueberries into the dough. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
4. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
5. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. *Sometimes I make them bigger, some times I like them small. Just depends on my mood.
6. Place the scones on an ungreased or parchment paper-lined cookie sheet. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
7. Simple Glaze: Combine both ingredients (powdered sugar and heavy cream) in small bowl. Mix well with a spoon until smooth and lump-free. Drizzle over scones and let set for a few minutes or just gobble them up right away.

I was really excited to use the new toys I got from my Secret Santa – my pastry blender and mat. I’ve already used the mat like 5 times within the first week of owning it! Thanks little bro! You’re the best!

Here are some step-by-steps. The first time I made these Simply Glazed Blueberry Scones, I was all distraught because the dough was so crumbly. But worry not, it’s supposed to be that way and despite your fears, just mush in into shape, cut it up…

…and get ’em on to a cookie sheet, re-forming them if necessary.

They WILL still come out beautiful and delicious…

ESPECIALLY after you drizzle them with glaze, although SOME prefer it glaze-free, like my hubby. Even the girls liked them, blueberries and all. Simply Glazed Blueberry Scones. Try them today!

Update: 8/19/14:
Just made a strawberry version using the the same amount of strawberries to replace the blueberries and once again, DELICIOUS!

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Christine, aka happyvballgirl : )

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