Go Back
Blueberry Scones with Vanilla Glaze are perfect for a quick grab and go breakfast. They're crunchy around the edges but moist in the center. Topped with a vanilla glaze to give them a bit of sweetness.
Print Recipe
5 from 2 votes

Blueberry Scones with Vanilla Glaze

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 8 scones



  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 5 tablespoons cold unsalted butter cut into cubes
  • 1 cup fresh blueberries
  • 1 cup + 1 tablespoon heavy cream
  • coarse sugar optional


  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 400 degrees F.
  • In a large bowl, add the flour, baking powder, salt and sugar. Whisk together to combine.
  • Add cubes of cold butter to flour mixture. Using a pastry blender, fork or your hands break down butter until it resembles coarse crumbs.
  • Fold the blueberries into the flour mixture. Make sure to be gentle and not break the blueberries.
  • Fold in the 1 cup of heavy cream, until just incorporated. Do not over work the dough.
  • Press the dough into a 12 by 3 rectangle on a lightly floured work surface. Cut the rectangle in half, then cut the pieces in 1/2 again. This should give you 4 squares. Cut the squares in 1/2 diagonal. This will give you the classic scone shape.
  • Place scones on an ungreased baking sheet. Brush the tops with the tablespoon of heavy cream. You can also sprinkle some coarse sugar if you have it.
  • Bake 15-20 minutes, or until lightly browned.
  • Remove scones to a wire rack and let cool completely before glazing.
  • In a large glass measuring bowl or small bowl, mix all glaze ingredients until smooth. Using a spoon drizzle over cooled scones. Let sit for 30 minutes, so the glaze can harden.
  • Serve & Enjoy!