Small Batch Mini Blueberry Scones

Oct 9

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.

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breakfast, brunch, baking, dessert

American

Yield: 1

Author: Catherine Campbell

Mini Blueberry Scones

Four tender, buttery blueberry scones bursting with juicy blueberries and finished with a sweet vanilla glaze.

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

SCONE 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

VANILLA GLAZE

1/3 cup (40 g) powdered sugar
2 tsp milk (or heavy cream)
1/4 tsp vanilla extract

Instructions

DIRECTIONS

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

872

Fat

40 g

Sat. Fat

25 g

Carbs

120 g

Fiber

3 g

Sugar

69 g

Protein

9 g

Sodium

679 mg

Cholesterol

113 mg

Net carbs

118 g

Nutritional information is an estimate and may vary depending on the specific brands and ingredients used.

Mini Blueberry Scones with Vanilla Glazehttps://www.youtube.com/shorts/BZwiO2gDfEwLearn how to make these adorable mini blueberry scones from scratch. This small batch recipe makes four tender, buttery scones packed with fresh blueberries, finished with a drizzle of vanilla glaze and a sprinkle of crunchy Demerara sugar. Perfect for a cozy breakfast, afternoon treat, or weekend brunch.

/breakfast-bakes/mini-blueberry-scones

Catherine Campbell