Blueberry Scones with Vanilla Bean Icing are perfect for a quick grab and go breakfast. Topped with a vanilla glaze to give them a bit of sweetness. They’re crunchy around the edges but moist in the center. These scones are easy to whip together and loved by the whole family! This recipe makes about 6 scones and they’re always gone within 2 days at our house. 


For the Scones
  • 10 tbsp. frozen unsalted butter
  • 1 1/2 c. cake flour
  • 1 c. all-purpose flour, plus more for dusting
  • 1/3 c. granulated sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 c. heavy cream, plus more for brushing
  • 1/2 c. crème fraîche
  • 1 1/4 c. frozen blueberries (about 5 ounces)
For the Icing
  • 2 cups of powdered sugar
  • 3 tbsp. milk
  • 1 tsp. vanilla bean paste (recipe linked here)
  • 1 tbsp. unsalted butter, melted
  • Pinch of salt
  • 2 tbsp. pearl sugar


  1. For the scones: Preheat the oven to 425˚. Line a baking sheet with parchment paper. Grate the frozen butter on the large holes of a box grater into a bowl. Return to the freezer until ready to use.
  2. Whisk the cake flour, all-purpose flour, granulated sugar, baking powder, salt and baking soda in the bowl of a stand mixer. Combine the heavy cream and crème fraîche in a small bowl and chill.
  3. Add the frozen butter to the flour mixture. Using the paddle attachment, mix on medium-low speed until the butter is worked in, about 1 minute. Add the cream mixture and mix briefly, just until large clumps form, about 30 seconds. (The dough should hold together when you squeeze it.)
  4. Turn out the dough onto a floured piece of parchment paper. Pat and press into a rough square, then use a rolling pin to roll it into a 12-inch square. Using the parchment to help you, fold down the top one-third of the square, then fold the bottom third up over it, like a letter. Flip over the dough, re-flouring the parchment, and roll out again into a 12-inch square. 
  5. Scatter the blueberries on top of the dough, pressing them in. Roll up the dough into a log, like a jelly roll, using the parchment to help you (it’s OK if the berries poke through). Turn the log seam-side down and flatten so it is about 4 inches wide and 1 inch thick. Using a sharp knife, cut the log into three 4-inch squares, then cut each square diagonally in half.
  6. Transfer the scones to the baking sheet and brush with heavy cream. Bake, rotating the pan once, until the scones are golden brown, about 20 minutes. Let cool completely on the baking sheet.
  7. For the icing: Whisk the powdered sugar, 2 tablespoons plus 2 teaspoons milk, the vanilla bean paste, melted butter and salt until smooth. Stir in 1 more teaspoon milk if the icing is too thick. Spread on the scones and sprinkle with the pearl sugar.


Thank you Pioneer Woman for sharing!

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