Mini Blueberry Scones
Sometimes you just want a warm, buttery bite of scone with your morning coffee. These mini blueberry scones are soft and tender on the inside, golden around the edges, and packed with juicy blueberries. Finished with a little vanilla glaze and crunchy Demerara sugar, they’re the perfect small batch treat for a slow morning, afternoon coffee break, or whenever you’re craving something sweet.
Mini Blueberry Scones
Four tender, buttery blueberry scones bursting with juicy blueberries and finished with a sweet vanilla glaze.
Ingredients
- 1/2 cup (60g) all purpose flour
- 1.5 Tbsp (18 g) granulated sugar
- 3/4 tsp baking powder
- 1/8 tsp salt
- 2 Tbsp (28 g) cold unsalted butter, cubed
- 3 Tbsp (45 mL) cold heavy cream, plus more for topping
- 1/2 tsp vanilla extract
- 1/3 cup fresh blueberries
- 1-2 tsp Demerara sugar, for topping
- 1/3 cup (40 g) powdered sugar
- 2 tsp milk (or heavy cream)
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 400°F (205°C). Line a small baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter and rub it into the flour mixture with your fingertips until the butter is coated and the mixture resembles
- coarse crumbs.
- In a small bowl, stir together the heavy cream and vanilla extract. Pour into the dry ingredients.
- Mix gently until the dough forms. Fold in the blueberries, taking care not to crush them.
- Turn the dough onto a lightly floured surface and gently press it into a 4 inch round, about 1 inch thick.
- Cut into 4 wedges and transfer them to the prepared baking sheet, spacing them 1–2 inches apart.
- Refrigerate for 10 minutes. Brush the tops lightly with heavy cream and sprinkle with coarse sugar, if desired.
- Bake for 14–16 minutes, or until the scones are puffed and lightly golden around the edges.
- While the scones bake, prepare the vanilla glaze by whisking together the powdered sugar, milk (or heavy cream), and vanilla
- extract until smooth. Add more milk or cream, a little at a time, until the glaze reaches your desired consistency.
- Let the scones cool on the baking sheet for 10 minutes, then drizzle with the vanilla glaze and enjoy.
Notes
- Keep the butter and heavy cream cold for the best texture! Cold butter creates little pockets of steam as the scones bake, giving them a tender, flaky crumb.
- The dough will be soft and slightly crumbly. Be careful not to overwork it. Gently bring it together with your hands until just combined.
- If your blueberries are especially large, you can gently press them into the dough rather than stirring them in to avoid crushing them.
- Brush the tops with a little heavy cream and sprinkle generously with Demerara sugar before baking for a golden, crisp finish.
- Let the scones cool for a few minutes before drizzling with vanilla glaze.
- Best enjoyed warm on the day they're made. Store leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories
872Fat
40 gSat. Fat
25 gCarbs
120 gFiber
3 gNet carbs
118 gSugar
69 gProtein
9 gSodium
679 mgCholesterol
113 mgNutritional information is an estimate and may vary depending on the specific brands and ingredients used.
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