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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.