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Blueberry Maple Scones
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Classic blueberry scones get a delicious upgrade with white chocolate chips and maple extract for a tasty twist.
Ingredients:
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup frozen blueberries
  • 0.5 cup white chocolate chips
  • 0.5 cup heavy cream
  • 0.5 teaspoon maple extract
  • 0.5 cup unsalted butter, frozen
  • 3 tablespoons heavy cream
  • 1 cup confectioners' sugar
  • 1 tablespoon milk, or more as needed
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and get your baking sheet ready by lining it with parchment paper.
  • In a large bowl, gently mix together the flour, sugar, baking powder, and salt. Next, add the frozen blueberries and white chocolate chips, stirring until they are evenly combined and the blueberries are coated.
  • Combine 1/2 cup heavy cream, egg, and maple extract in a small bowl and whisk until smooth.
  • Take frozen butter out of the freezer and grate onto a plate using the largest side of a box grater. Combine grated butter with the flour mixture, ensuring it is evenly distributed. Pour the cream-egg mixture over the flour and butter while stirring continuously. Mix for about 30 seconds until dough is shaggy. Use your hands to work the dough into a single mass.
  • Transfer the dough to a lightly floured surface, molding it into a 1-inch thick circle. Proceed by slicing the dough into 8 triangular pieces using a knife or scraper.
  • Arrange the scones on the baking sheet, leaving space between each one. Gently brush the tops with the remaining 3 tablespoons of heavy cream.
  • Bake in the preheated oven until golden brown on top, approximately 20 minutes. Let them cool until warm enough to handle but still slightly warm, for 5 to 10 minutes.
  • In a bowl, mix confectioners' sugar and vanilla. Gradually incorporate milk while stirring until you achieve a drizzling consistency.
  • Drizzle the glaze back and forth in a zig-zag pattern over the warm scones. Place the scones on a dish and let the glaze set for 5 to 10 minutes before serving.

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