Scones with Blueberries and Maple Syrup

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
• 1 cup confectioners' sugar
• ½ teaspoon vanilla extract
• 1 tablespoon milk, or more as needed

Step 1

Warm your oven to 400°F (200°C) and line 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 everything is evenly spread and the berries get coated in the flour mixture.

Step 2

Whisk together half a cup of heavy cream, the egg, and maple extract in a small bowl. Take your frozen butter and grate it using the largest holes on a box grater. Add the grated butter to the flour mix and toss it around a bit so the butter gets coated and scattered throughout.

Step 3

Pour the cream and egg mixture over the flour and butter, stirring and tossing for about 30 seconds until everything starts to come together into a rough, shaggy dough. Then, use your hands to knead it gently until it forms one cohesive ball.

Step 4

Turn the dough out onto a lightly floured surface and pat it into a circle about an inch thick. Cut the dough into eight wedges with a knife or a bench scraper. Place the scones on your prepared baking sheet, leaving about half to one inch between each.

Step 5

Brush the tops with the remaining heavy cream before popping them in the oven. Bake for around 20 minutes, or until the scones are golden brown on top. Once they’re out, let them cool just enough so you can handle them but they’re still warm, about 5 to 10 minutes.

Step 6

While the scones cool, mix some confectioners’ sugar with vanilla and slowly stir in milk until you get a nice drizzle-able glaze. Drizzle this over the warm scones in a zig-zag pattern. Let the glaze set for a few minutes, then serve and enjoy!