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Blueberry Scones with a Maple Glaze

Blueberry Scones with Maple Glaze - 1This morning I put together a combination that I have been thinking about for a couple of weeks.

In our freezer we have been whittling away through a couple of gallon of frozen, wild blueberries that we picked over the summer.  

Blueberry Scones with Maple Glaze - 1 (1)We also still have a couple of pints of maple syrup that we made last spring.

Blueberry Scones with Maple Glaze - 1 (2)

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

Ingredients:

Scones:

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

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Maple Glaze:

2 tablespoons butter

1¼ cups powdered sugar

1 teaspoons vanilla

1 tablespoon maple syrup

2 tablespoon water

Directions:

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.

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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. 

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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!  

  Blueberry Scones with Maple Glaze - 1 (3)