Maple-Infused Blueberry Scones

Ingredients 0/13

Step 1

Warm your oven to 400°F (200°C) 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, giving everything a good stir so the berries get coated and spread out evenly.

Step 2

In a smaller bowl, whisk the heavy cream, egg, and maple extract until smooth. Now, take the cold butter from the freezer and grate it using the largest holes on your box grater right onto a plate. Add those buttery shreds to your flour mixture and toss them around to coat the butter pieces well.

Step 3

Pour the cream and egg mixture over the flour and butter, stirring and tossing everything together until it just starts to come together—it’ll look a bit rough and shaggy at first. Then, use your hands to gently bring the dough into one ball.

Step 4

Turn the dough out onto a lightly floured surface and shape it into a circle about an inch thick. Cut it into eight wedges with a knife or dough scraper, then place the scones on your prepared sheet, leaving about half to one inch between them. Brush the tops with the remaining heavy cream.

Step 5

Pop the scones into the oven and bake until they’re golden on top, about 20 minutes. Once they’re out, let them cool just enough so you can handle them but they’re still warm, around 5 to 10 minutes.

Step 6

While the scones are cooling, mix the powdered sugar and vanilla in a small bowl. Slowly add milk, stirring as you go, until you get a glaze that’s easy to drizzle. Drizzle this over the warm scones in a fun zig-zag pattern, then let them sit for a few minutes so the glaze can set before digging in.