These homemade Blueberry Scones with Blueberry Cream Cheese Frosting are light, fluffy and topped with turbinado sugar. These easy blueberry scones are delicious as breakfast or dessert!
Servings : 12
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Ingredients
Blueberry Scones
3cupsall-purpose flour
1teaspoonsalt
2tablespoonsbaking powder
⅓cupsugar
2eggs
1 ½cupsheavy whipping cream
1teaspoonpure vanilla extract
1 ½cupsblueberries
¼cupturbinado sugar,(raw sugar)
Egg-Wash
1largeegg
1tablespoonwater
Blueberry Cream Cheese Frosting
8ouncescream cheese,softened
½cuppowdered sugar
½cupfresh blueberries,chopped
Instructions
Preheat oven to 425˚F.
Line baking sheet with foil and grease with baking spray; set aside.
In a large mixing bowl, whisk together flour, salt and baking powder.
Stir in sugar.
In a separate bowl, whisk together 2 eggs, cream, and vanilla; mix until thoroughly combined.
Stir cream mixture into flour mixture and mix only until combined. Do not overmix.
Fold in the blueberries.
Flour your work area and turn out the dough.
Sprinkle dough with more flour.
Divide dough into 3 portions.
Pat down each portion of dough to about a 6-inch round.
Place on previously prepared baking sheet.
Cut each round of dough into quarters.
Make egg wash
In a small bowl, combine 1 egg and 1 tablespoon water; whisk until combined.
Brush each scone with egg wash.
Sprinkle with turbinado sugar.
Bake for 11 to 14 minutes, or until golden brown.
In the meantime, prepare the frosting.
Combine cream cheese and powdered sugar in a mixing bowl.
Beat on low for 30 seconds; continue to beat on high for 1 minute, or until mixture is creamy.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.