I have this MAJOR piece of news, which is that I’m leaving for London and Greece in about a week (!!!), and that means that at this moment I’m caught somewhere between being crazy-excited for what’s coming up and freaked out about all the stuff that needs to get done before then. I kept telling myself that I was going to brainstorm Mother’s Day recipes sometime soon, but here we are less than a week away, and that brainstorming process never even began. (I knew that being on top of Valentine’s Day, St. Patrick’s Day, AND Easter was just too good to be true…)
I guess I just got lucky because I happened to have something perfect for Mother’s Day already in the pipelines, so when I found out that Casper, a memory foam mattress company, was holding a #BreakfastinBedFest, I immediately thought of these scones. According to Casper, bedtime is the best time unless there’s food involved, and I’ve gotta admit that I’m pretty on board with that ideal! Now, I can’t say for certain that I was raised celebrating Mother’s Day the same way as most families – especially since we tend to be a little unconventional when it comes to holidays – but I think Mother’s Day is probably a little different for every mom anyway. And for mine… I honestly can’t think of a more fitting breakfast than homemade scones fresh out of the oven. That’s what she loves, and that’s what made me realize that I couldn’t come up with a more Mother’s Day-appropriate recipe than this even if I WAS completely on top of everything.
Plus… these scones?! I’m not even sure I can convey how awesome they are. They’re fluffy and tender with this amazing vanilla flavor going on in the background and tons of juicy blueberry bits taking center stage. And as if that weren’t enough – the glazzzzze! I’m obsessed. The blueberries give it this intense orchid color that blows my mind, and it brings a fruity sweetness to the scones that just completes the overall perfection. They were a huge hit here and I know my mom would love me if something like this was included in the Mother’s Day breakfast spread this year, so I can only imagine that there are other moms who would feel the same way!
Fluffy and tender scones with an amazing vanilla flavor and juicy bits of blueberry taking center stage - plus a sweet, colorful blueberry glaze!
- 1 lb 4 5/8 ounces (4 7/8 cups, spoon and level) all-purpose flour, divided
- 4 5/8 ounces (2/3 cup) vanilla sugar (or granulated sugar)
- 1 1/2 tablespoons baking powder
- 1 1/4 teaspoons salt
- 2 vanilla beans, split and scraped
- 5 ounces (10 tablespoons) unsalted butter, frozen and cubed
- 7 3/8 ounces (7/8 cup) low fat buttermilk
- 6 1/4 ounces (3/4 cup) heavy cream
- 1 1/2 tablespoons vanilla extract
- 5 ounces (1 cup) blueberries
- 2 ounces (1/4 cup) fresh blueberry juice*
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and scraped
- 8 ounces (2 cups) confectioner’s sugar, sifted
- Line two baking sheets with parchment paper.
- In a large bowl, whisk together 1 lb 4 1/8 ounces (4 3/4 cups, spoon and level) flour with the vanilla sugar, baking powder, salt, and vanilla bean. Add butter and cut in with a pastry blender until no large pieces remain. Add buttermilk, cream, and vanilla extract and fold in until partially incorporated.
- Toss blueberries with the remaining 1/2 ounce (2 tablespoons) flour to coat. Add mixture to dough and continue to fold together with a spatula as best as possible. Use hands to gently finish working everything together into a single ball of dough, being careful not to overwork.
- Divide dough in half and flatten each half into a round disc about 3/4” thick on one of the prepared baking sheets. Freeze for at least an hour before baking.**
- Preheat oven to 400ºF. Just before baking, slice each disc into 8 equal portions and spread out between the two prepared baking sheets. Bake for approximately 18 minutes, flipping and rotating trays halfway through time, until a toothpick inserted into the center of one of the scones comes out clean. Cool completely before glazing.
- In a medium bowl, whisk blueberry juice, cream, vanilla extract, and vanilla bean together until smoothly combined. Add confectioner’s sugar and whisk in until smooth; glaze should be somewhat thick but still drizzleable.
- Spoon glaze over scones, allowing to drip down sides. If you have extra glaze, you can go back and add a second coat. Allow to set until fairly firm, and then transfer to an airtight container or zip-top bag. Scones are best eating the same day they’re baked, but any leftovers can be kept refrigerated for up to a few days.
*To make the blueberry juice, use a muddler to smash blueberries, and then strain juices out through a cheesecloth.
*If you want to bake the scones more than a few hours after prepping the dough, remove from freezer after 1 hour, slice, and return to freezer until firm. Transfer to a freezer-safe bag or container to store until ready to bake. Remove from freezer to thaw slightly while oven is preheating. Baking time may need to be increased; simply bake until a toothpick inserted into the center comes out clean.