Blueberry Maple Scones
For the Scones:
- 3 C. All-purpose Flour
- 1/3 C. Fuller’s Sugarhouse Pure Maple Sugar
- 1 t. Grated Lemon Zest
- 1 t. Salt
- 1 T. Baking Powder
- 1/2 t. Baking Soda
- 1 1/2 Sticks Unsalted Butter, cold and cubes
- 1 C. Buttermilk
- 2 Large Eggs
- 1 1/2 C. Fresh or Frozen Blueberries
For the Maple Glaze
- 1 C. Powdered Sugar
- 1/2 t. Vanilla
- 2 T. Fuller’s Sugarhouse Pure Maple Syrup
- 1/2 T. Cream (as needed to thin glaze)
- Preheat oven to 400°F and place baking rack in center position. Line two baking pans with parchment paper.
- In a large bowl, whisk together the flour, maple sugar, lemon zest, salt, baking powder and baking soda.
- Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas. In a measuring glass, whisk together buttermilk and 1 egg.
- Make a well in the middle and add the liquid mixture. Mix until partially combined. Use a spatula to gently fold in the blueberries to the scone dough.
- Transfer the dough to a floured surface and divide into 2 equal parts. Gently knead each into 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pan, about 2 inches apart.
- In a small bowl, combine the remaining egg with 1 teaspoon of water. Brush over the scones.
- Bake for 12 to 15 minutes or until lightly browned.
- While scones are baking, begin making your glaze. In a small bowl combine powdered sugar, vanilla and maple syrup. If glaze is looking thick, add 1/2 tablespoon cream, and continue to mix until smooth.
- Once scones have cooled, drizzle with glaze and serve.