Blueberry Glazed Vanilla Bean Scones

Scones are usually not on my must-have desserts list. In fact, I almost always skip over them even if they are the only option. Dry, lacking flavor, hard. I have always viewed scones as a boring waste of time. The only exception has been Starbucks Petit Vanilla Bean Scones. I stumbled across this recipe and decided to apply my own flare.

Ingredients

SCONES:

• 2 cups all-purpose flour

• 1/3 cup white sugar

• 1½ tsp baking powder

• 1/2 tsp coarse salt

• 1/2 cup (1 stick) cold unsalted butter, cubed

• 1/2 cup evaporated milk/or heavy cream if you have it on hand

• 2 teaspoons vanilla bean paste

GLAZE:

• 1 cup powdered sugar

• 1½ tablespoons water

• 1/2 cup freeze-dried blueberries/any fruit - pulsed in a grinder until a powder

Instructions

PREPARE THE SCONES:

1. Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.

2. Place the flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse to combine. Add in the butter and pulse until the mixture looks like coarse meal. Then add in the evaporated milk and vanilla extract and pulse until the dough has gathered itself into a ball.

3. Turn off the food processor and pour dough onto parchment paper. Divide the dough into three equal portions. Flatten each portion of dough into a disc shape, about 1 1/2-inches thick. Score each disc into 6 triangles with a knife, and pull the triangles slightly away from one another so they do not touch during bake time.

4. Bake the scones for 16 minutes, or until the bottoms are slightly golden.

5. Transfer to a cooling rack immediately.

ADD THE GLAZE:

1. Once the scones are completely cooled — in a small bowl, stir the powdered sugar, vanilla bean seeds, and water together until smooth. Adding in any flavored fruit powder you desire.

2. Spread a small amount of glaze on top of each scone / or invert the scones so that you are dipping the tops in the glaze then place back on cooling rack to drip.