In our freezer we have been whittling away through a couple of gallon of frozen, wild blueberries that we picked over the summer.
We also still have a couple of pints of maple syrup that we made last spring.
This is the perfect combination for blueberry pancakes, and, as we discovered this morning:
Blueberry Scones with a Maple Glaze
If you are so lucky to have these ingredients on hand, try out my recipe:
Recipe: Blueberry Scones with a Maple Glaze
2 cups all-purpose flour
⅓ cup sugar
1 tablespoon baking powder
½ teaspoon salt
4 tablespoons chilled, unsalted butter - cut into small pieces
1 large egg
¾ cup milk
1 teaspoon vanilla
1/2 cup frozen (un-thawed) blueberries
2 tablespoons butter
1¼ cups powdered sugar
1 teaspoons vanilla
1 tablespoon maple syrup
2 tablespoon water
1. Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper or lightly butter a baking sheet.
2. Combine the flour, sugar, baking powder, and salt in a large bowl. Whisk together. Add chilled butter pieces, incorporating them into the flour mixture with your your fingers, a pastry blender, or a stand mixer until well combined.
3. Place the egg, milk and vanilla in a small bowl and whisk together.
4. Add the egg mixture to the flour mixture and stir with a rubber spatula gently, just until the ingredients are barely combined. Gently fold in fruit.
5. Using a ½ measuring cup scoop 6 heaping cupfuls of the scone mixture onto the lined baking sheet, gently reshaping into a tight, round dome if necessary.
6. Bake the scones until they just start to turn golden brown - approximately 15 minutes.
For the glaze, melt the butter in a small saucepan over low heat. Add the powdered sugar, vanilla, and maple syrup. Stir until smooth. Add water if needed to thin out the glaze.
7. Spoon the glaze over the top of the scones and cool the scones on the baking sheet for 5-10 minutes. Serve and enjoy!