Decadent Blueberry Scones with Boozy Vanilla Icing

Are you tired of dry scones? Check out this Blueberry Scone recipe. You’ll never need to run for a glass of water or milk to choke down another scone. My Blueberry Scones are lightly sweet and nutty and have THE ideal amount of fruit. The result? You get a delicate and sweet scone with tart blueberries, perfect moisture-to-crumbly ratio, and a boozy flavor from the vanilla extract in the icing that pairs well with the white chocolate and walnut additions (optional).

 

 

Why a Blueberry Scone?

My family did not eat scones. My first introduction to a scone was at a Starbucks as a young adult. I vividly recall my first bite of a blueberry scone: the crunch from the coarse sugar that dressed the top and the hint of blueberry that could be found throughout. impressed, given my lack of experience with this pastry, I became curious how scones would taste elsewhere: in bakeries, grocery stores, homemade, anywhere I could find the time. Ideally, I wanted to avoid mass-produced scones, as I figured small batches would offer the most flavor.

 

 

 

 

A Little Inspiration

I discovered that it was more common to find scones that were overly dry and hard to swallow. I worked alongside a bakery when I was later doing some consulting work. Peter, a baker employed there, had been in the field for over 30 years. I sampled different pastries he would make as I got to know him; scones were his specialty. He would whip up savory and sweet flavor combinations and wholesale them to the neighboring coffee shop. I do not always remember to bring food to work, so I’d often find myself without breakfast or lunch on those days. Let’s just say I ate my fair share of scones to keep the coffee shop going.

 

 

A Flavor Is Born: Blueberry Scone With Boozy Vanilla Icing

I was impressed with how many different scone recipes he seemed to know and how he made a consistently moist scone each time, although I was not too fond of every flavor combination. I finally brought it up with him. His secret? The flavors are added to a simple base recipe. It can be pretty versatile; all it takes is a little imagination. I figured adding a delicious Maine staple such as blueberries was an excellent place to start. Blueberries pair well with walnuts and white chocolate, but there are so many interchangeable combinations I could make. I finish the recipe with a heavy amount of vanilla extract in the icing for the intensity.

 

 

Ingredient Notes

 

• • Blueberries: I prefer frozen blueberries since I don’t always have fresh ones on hand. However, I always have frozen since they last longer, and I love smoothies. I like to use tiny wild blueberries over the large, plump varieties. My favorite one to use is Wyman’s, which is a Maine company. See Recipe notes for how to handle frozen blueberries to prevent the scones from turning blueish-purple. It won’t impact the final result’s flavor, but it will make them more appealing visually.
  • Butter: A high-quality unsalted butter does wonders for this recipe. I prefer unsalted butter to control the salt content better. Don’t be salty, scone.
  • Baking Powder: Fresh is best! I like to use this ingredient no longer than 6 months after opening and no later than the expiration date on the canister. Otherwise, the scone may not rise well. No one likes a flat scone.
  • Egg: There is one large egg in this recipe, which helps to bind the ingredients together and helps the scone to rise. It also gives flavor and a bit of flakiness to the scones. You can substitute with additional buttermilk up to a 1/4 cup in a pinch if you’re out of eggs. The result won’t be exact but will do the trick.
  • Buttermilk: This ingredient adds a slight tang and acidity to your recipe. If you don’t have buttermilk on hand, you can make some easily. For a 1 cup equivalent, mix 1 tbsp white vinegar or lemon juice with 1 cup of milk (2% works well). Let the mixture sit for 5 minutes, stirring occasionally until it thickens.
  • Flour: I use All-purpose flour in this recipe, but you can also use GF All-purpose flour in its place. If using GF flour, you will need to add up to 3 teaspoons of additional buttermilk to the dough. I frequently make these scones gluten-free. They have an amazing texture, and the taste isn’t negatively impacted by the change.
  • Vanilla Extract: Pure is best, especially regarding the icing. The boozy flavor comes from the vanilla extract, which, in the perfect quantity with cream and confectioner’s sugar, makes for a delicious scone topping. If you’re making the scones gluten-free, check the label on the vanilla extract to be sure it is compliant.
  • Walnuts: Chopped is the way to go, as any large pieces may result in the scone not adhering properly and undoubtedly falling apart. You can substitute for chopped pecans or macadamia nuts.
  • White Chocolate: This ingredient adds a touch of sweetness and creaminess without being overpowering like regular chocolate would be.
  • Coarse Sugar: Love it or leave it. I add this ingredient for the crunchy texture. Just a touch, as the scones have white chocolate for added sweetness. A lot of my recipes factor in texture as an added sensory measure.

 

 

Recipe Notes

 

• • If Using Frozen Blueberries: Frozen blueberries can turn your dough blue, but that doesn’t have to be the case. Even if those blueberries are colder than the top of Mt. Everest, the dough will turn blue once you start mixing. I prevent this by rinsing the blueberries in a mesh strainer until the water comes back primarily clear. Let them drain for a few minutes, and put them in a container back in the freezer while you prep the rest of the ingredients and go through the recipe steps. When you pull the blueberries out of the freezer to use in the recipe, add 1-2 teaspoons of flour to them and shake the container to coat. Also, don’t overmix the scones once the blueberries are added since my trick will only hold up so long.
  • Cold Butter is a Must, Wet Ingredients Should be Cold Too: The scones will rise better the colder your butter and wet ingredients are. Do not use room-temperature butter or butter just picked up from the store. It should be in the fridge for a few hours at the very least. For optimal results, freeze it for 30 minutes first–especially if your kitchen is warm–which will make it especially easy to grate without warming the butter with your hands.
  • If Using a Food Processor: You can use a food processor to cut the butter into the flour mixture. However, you’ll want to keep mixing to a minimum and only use the pulse feature. There should be small clumps of butter/flour mix that form, but if you mix too much, it will turn powdery, which is what you don’t want. If you use a food processor, cut the butter into chunks and put it in the freezer for 30 minutes before mixing it with the flour.
  • Brushing the tops with Buttermilk: Don’t forget this step. Brushing the tops of the scones with buttermilk helps bind the coarse sugar and promotes browning. It also helps to seal in moisture as the scones bake.
  • Refrigerating the prepared scones: Don’t rush to bake the scones. The butter should be cold, which will help with steam creation resulting in the scones rising better. Refrigerate for a minimum of 1 hour, and try to keep the fridge close. This is especially true when using frozen blueberries as the condensation created from repeatedly opening the door will cause flat scones. 
  • Don’t overmix: The scone mixture should just come together, and the flour should look damp, not soaked nor powdery. Over-mixing will cause the scones to become more dense and tough. It can also impact how they rise.
  • Oven Temperature: Preheat your oven accordingly and calibrate your oven if you haven’t done so. I have more information in my FAQ section about proper preheating. Oven temperatures and baking times may vary.
  • Prepping the Scones the Night Before? Don’t use frozen berries. They will not hold up well through the night as they thaw and wet the dough.