Glazed Blueberry Scones

Products Used
Glazed Blueberry Scones


Blueberry Scones

  • 2 cups all-purpose flour *
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 stick (8 tablespoons) unsalted butter, very cold or slightly frozen, grated
  • 1 large egg, lightly beaten
  • 1/2 cup cold heavy cream plus extra for brushing the tops
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries, fresh or frozen (unthawed)
  • For sprinkling Gold ’N Natural Turbinado Sugar



    1. Preheat oven to 400°F degrees.  Prepare a large baking sheet with parchment paper or a silicone baking mat and set aside.
    2. In bowl of an electric mixed fitted with a paddle attachment, mix the flour, sugar, baking powder, and salt.  Grate cold butter. Add butter and using a pastry cutter, or two butter knives, combine butter with flour mixture until mixture is crumbly.
    3. In a separate bowl, combine egg, heavy cream, and vanilla extract. Add mixture into flour mixture, tossing to combine. The mixture will be lumpy.
    4. Gently fold in blueberries, careful not to overwork dough or smash blueberries.
    5. Turn out dough onto a well-floured surface and gently work dough into a ball using hands that are floured. Work dough into a circular disc with a rolling pin, about 8 inches round and about 3/4 inches thick. Using a sharp knife, cut dough into quarters, then cut again creating 8 triangles.
    6. Place scone triangles onto baking sheet, leaving an inch or two between each one to allow for spreading. Brush tops of scones with a bit of heavy cream and sprinkle with raw sugar.
    7. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from oven and allow to cool for a few minutes.
    8. To make glaze, combine all ingredients into a small bowl and whisk together. Drizzle the glaze onto scones just before serving.
    9. Serve immediately, or skip glaze and freeze for up to 3 months. 


    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Aimee Broussard

    Rate & Review
    or to post comments

    Oops.. there is no Spanish translation to this recipe