For the past few years we have been going blueberry picking the day before Mother’s day and then having a Mother’s day brunch with fresh blueberry waffles the day after. It is a fun tradition we have started and our mom’s love it! I decided to try out blueberry scones with maple glaze as a yummy addition to the brunch this year.
The best part is I get to use the freshest blueberries, just picked from the bush the day before! The blueberries were really sweet and juicy this year.
We normally eat just as much as we pick. Who can blame us? They are so yummy and good for you too!
About 2 lbs of blueberries made it safely home with us to use for our brunch. I used them in the waffles and of course in the scones.
The brunch turned out awesome. Everyone loved the scones, especially with a cup of tea!
Blueberry Scones with Maple Glaze
2 cups flour
2 TBS Sugar
1 TBS baking powder
1/2 tsp salt
1/2 TBS cinnamon
5 TBS + 1 TBS (for glaze) unsalted butter
1 cup fresh blueberries
1 cup heavy cream
1/4 cup maple syrup
1 cup powdered sugar
Preheat oven to 400 degrees
Sift together dry ingredients (flour through cinnamon)
Cut in butter using 2 forks, knives or pastry blender
Fold in blueberries, trying not to break any open
Create a well in the center of the dough and pour in heavy cream. Fold everything in to incorporate
Using an ice cream scoop, scoop out large portions of dough and transfer to ungreased baking sheet (I had 8 large scoops)
Bake for 20 minutes until brown
After scones have cooled slightly melt together 1 TBS butter and maple syrup in small sauce pan. Mix in powdered sugar until dissolved and immediately drizzle over scones
They were so yummy they all got eaten. I guess I’ll have to make them again next year! Happy Mother’s Day!!!