This 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.
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
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!