Blueberry Cobbler Scones
These blueberry cobbler scones are made with tangy buttermilk, topped with a golden cobbler crumble, and finished with a luscious vanilla bean glaze for the ultimate bakery-style treat at home!
Ingredients
For the Scones:
- 2½ cups all purpose flour
- ½ tsp kosher salt
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 12 tbsp cold butter grated
- 1 cup buttermilk
- 1 tsp vanilla
- 1 egg
- 1½ cup frozen blueberries
For the Cobbler Crumble:
- 1 tbsp melted butter
- 4 tbsp all purpose flour
- 3 tbsp brown sugar
For the Vanilla Bean Glaze:
- ½ cup powdered sugar
- ½ tsp vanilla bean paste
- 1-2 tbsp milk depending on desired consistency
Instructions
For the scones:
- Preheat oven to 350℉. In a large mixing bowl, mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder ½ tsp salt, and 2 tbsp granulated sugar.
- With a cheese grater, grate your cold butter and mix into dry ingredients with your hands until it reaches a mealy texture.
- In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined.
- Fold in 1½ cups blueberries; you want the dough to be just sticky enough to stick to your hands. Add more buttermilk 1 tbsp at a time if you feel are too dry. Spread into a circle onto a baking sheet and cut into serving sizes, the same way you would a pizza.
- Top with cobbler crumble (see directions below) and bake at 350 degrees F for 20-25 minutes or until lightly golden on edges.
For the Cobbler Crumble:
- To prepare the crumble, add 1 tbsp melted butter, 4 tbsp flour and 3 tbsp brown sugar to a small bowl and stir with a fork until crumbly. Use it to top scones before baking.
For the Vanilla Bean Glaze:
- In a small bowl, combine ½ cup of powdered sugar, ½ tsp vanilla bean paste and begin with 1 tbsp of milk. Whisk until smooth, add more water 1 tbsp at a time if too thick. Top scones with glaze once out of oven and have cooled for at least 5 minutes