Mini Wild Blueberry Scones with Vanilla Bean Drizzle
I just feel like someone is looking at me?!?!
Aren’t these so cute and fun. They are tender, moist and with just the right amount of blueberries and purple swirl throughout.
These scones are my BEST gluten free version YET. Using frozen wild blueberries, cold salted butter, a high quality gluten free flour and a good quick folding technique.
Dress them up or not.
You don’t have to make your cute little blueberry scones into mummies. But with Halloween, this weekend – I thought it would be cute.
I used a flat pastry attachment and did a zig zag pattern across the scones. I placed two eyes on top and then put another strip of the frosting on top of the eyes, as another layer.
Use candy eyes or the plastic googly eyes, that I had. Just make sure everyone knows not to eat the plastic eyes.
Aren’t they cute?
If you aren’t dressing them for Halloween, simply drizzle the frosting over in a random pattern or use a knife to slather it on. Omit completely and enjoy them plain or with butter. Delicious either way.
Here are some of the products I used in this recipe.
Mini Wild Blueberry Scones with Vanilla Bean Drizzle
- Total Time: 30 minutes
- Yield: 8 1x
- Diet: Gluten Free
Ingredients
- 2 ¼ cups gluten-free all-purpose flour plus more for forming the scones
- 2 teaspoon gluten-free baking powder
- ¼ teaspoon salt
- ⅓ cup cold salted butter, cubed
- ½ cup sugar
- 1 cup frozen wild blueberries
- 1 cold egg
- ½ cup buttermilk or 1/2 cup milk with 1/2 lemon juice squeezed in it
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla bean paste
Vanilla Bean Drizzle
- 1/2 cup powdered sugar
- 5 tablespoons salted butter, room temperature
- 1 teaspoon vanilla bean paste
Mix all the ingredients together in a small bowl until it looks like frosting. Pipe into pastry bag or use a knife to spread.
Instructions
- Preheat your oven to 350F. Line a baking sheet tray with parchment paper and set aside.
- In a mixing bowl, combine the dry ingredients – flour, baking powder and salt. Mix to combine.
- Remove the butter from your refrigerator and quickly cube it up and toss into the flour mixture. Using your fingers, press the butter into the flour (see notes below) until it is small disks or pea sized all covered in flour.
- Using a rubber spatula, add in the sugar and frozen blueberries to the flour and butter mixture.
- Remove your egg and buttermilk from your refrigerator and add into the mixing bowl, along with the vanilla extract.
- Working quickly fold with your rubber spatula, until all the flour is incorporated. Transfer it to a cutting board or countertop dusted lightly with flour. Continue to fold for about 8 more turns, using your hands and a little amount of flour to prevent it from sticking to the surface.
- Cut the dough in half. Shape each half into a 2-3 inch thick disk/circle. Using a sharp knife, cut each disk in half, then cut across that cut and cut those cuts in half again – you should get 8 mini scones out of each half of the dough – making 16 scones.
- Place them on your prepared baking sheet tray. Place in the oven at once and bake for 9 minutes. Open the oven briefly and turn the baking sheet around and bake for 9 more minutes or until they are puffed up and cooked through.
- Remove from the oven and let cool on a wire rack. Cool completely if you are using the vanilla bean drizzle or any other frosting or glaze. Glaze them and enjoy.
Notes
Keep the butter, frozen blueberries, egg, buttermilk or milk in your refrigerator or freezer until you need them. These ingredients work best if they are left cold.
To press the butter into the flour with your fingers, have your fingers in the flour so they are covered and take a piece or a few at a time and press them between your four fingers and your thumb. Your thumb does most of the work. Work quickly until all the butter cubes are small disks or pea sized covered in flour.
Remember to fold the dough on to it’s self. Don’t break it apart to layer just fold it in half then again and again to create wonderful layers.
- Prep Time: 15
- Cook Time: 15
- Category: baking
- Method: oven
- Cuisine: breakfast
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
