Soft Brown Sugar Blueberry Scones with fresh or frozen blueberries and a crispy brown sugar coating topped with a drizzle of cream cheese icing.
Course Breakfast, Brunch, Snack
Cuisine American, English
Prep Time 40 minutesminutes
Cook Time 15 minutesminutes
Total Time 55 minutesminutes
Servings 16servings
Calories 166kcal
Author Tristin Rieken
Ingredients
¼cupbuttermelted and cooled to room temperature
½cupwhole milk
3tablespoonsorange juice
1tablespoonorange zest
1large egg
1teaspoonvanilla extract
¾cuplight brown sugarpacked, divided into ½ cup and ¼ cup
1 ½cupsblueberriesfresh or frozen
½teaspooncinnamon powder
2tablespoonsconfectioners’ sugar
2 ¾cupall-purpose flour
2teaspoonsbaking powder
1teaspoonsalt
1teaspoonbaking soda
Pinchcream of tartaroptional
Instructions
Melt butter and allow to cool to room temperature.
Whisk egg in a large bowl. Add milk, orange zest and juice, vanilla extract, and brown sugar. Whisk in melted butter.
In another bowl whisk flour, baking powder, baking soda and salt.
And in another toss blueberries with confectioners’ sugar and cinnamon powder.
Stir dry ingredients into wet just until it comes together into a wet dough. And carefully swirl in blueberry mixture being carefully not to overwork.
Cover loosely and allow to rest 15-30 minutes.
Preheat oven to 400 degrees.
Carefully turn out dough onto lightly floured surface and knead 1 or 2 times just until it comes together.
Roll into a large 1 “ thick rectangle. Cut in half lengthwise and again crosswise into quarters. Then cut each of the four quarters in half on the diagonal to make 8 large triangle shapes. And in half again on the diagonal to make 16 small triangle shaped scones.
Place evenly spaced on a parchment lined baking sheet
Brush with heavy cream and sprinkle each of the 16 scones with ½ teaspoon brown sugar.
Place brown sugar blueberry scones in preheated oven oven and bake just until the edges start to turn brown, 10-12 minutes.