Blueberry and Maple Scones

Ingredients

• 2 cups all-purpose flour
• ½ cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup frozen blueberries
• ½ cup white chocolate chips
• ½ cup heavy cream
• 1 large egg
• ½ teaspoon maple extract
• ½ cup unsalted butter, frozen
• 3 tablespoons heavy cream
• 1 cup confectioners' sugar
• ½ teaspoon vanilla extract
• 1 tablespoon milk, or more as needed

Step 1

Gently heat your oven to 400°F and lining a baking sheet with parchment paper. In a big bowl, mix together the flour, sugar, baking powder, and salt. Toss in the frozen blueberries and white chocolate chips, stirring gently so the berries get coated and everything’s evenly spread out.

Step 2

Grate the cold butter using the largest holes on a box grater right onto a plate. Add those butter shreds to the flour mixture and give it a few quick tosses to coat them well. In a small bowl, whisk together half a cup of heavy cream, an egg, and some maple extract. Pour this wet mix over the dry ingredients and stir it all together until the dough just starts to come together—it’ll look a bit rough. Then, use your hands to gently bring the dough into one ball.

Step 3

Lightly flour your work surface and shape the dough into a circle about an inch thick. Cut it into 8 wedges using a knife or bench scraper and place them on your prepared baking sheet, leaving a little space between each. Brush the tops with the remaining heavy cream to help them brown nicely.

Step 4

Pop the scones in the oven and bake for about 20 minutes, until they’re golden and smell amazing. Let them cool just enough so you can handle them but they’re still warm, around 5 to 10 minutes. While they cool, mix up a simple glaze by blending powdered sugar with a splash of vanilla and just enough milk to make it pourable.

Step 5

Drizzle the glaze over the warm scones in a fun zig-zag pattern, then set them aside for a few minutes so the glaze can set before serving. Enjoy!