Iced Blueberry Scones

Prep Time 15 mins Cook Time 25 mins Serves 10     adjust servings

These Iced Blueberry Scones make the perfect accompaniment to breakfast!


For the scones

  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1/2 cup (1 stick) cold butter
  • 2/3 cup dried blueberries
  • 1 cup buttermilk

For the glaze

  • 2 cups powdered sugar
  • 4 tbsp. milk


  1. Preheat oven to 350°F.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add vanilla extract. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in blueberries and buttermilk, stirring just until dry ingredients are moistened.
  3. Turn dough out onto a lightly floured surface and knead 6-8 times. Roll or pat dough out until about ¾-inch thick. Cut with a 3-inch biscuit cutter and place scones 2-inches apart on a Silpat or parchment-lined baking sheet.
  4. Bake 20-25 minutes or until scones are lightly browned and cooked through.
  5. For the glaze: combine the powdered sugar and milk in a medium bowl. Whisk until smooth and well combined. Drizzle or brush the glaze over the hot scones.


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