Blueberry Scones with Cobbler Crumble and Vanilla Glaze
At some point in my life, I ate a scone that was so dry and crumbly I genuinely thought I was going to choke. I couldn’t speak as I reached for water, not being able to wash down the dry crumbly flakes. It was all I needed to swear off scones entirely. Hard no. Biscuits and muffins only in this house.
But listen. Never judge one scone for all.
Enter this recipe from Hailey of She Likes Milk. I saw it, saved it, thought about it for a few days, and then finally made it. And now I am here to formally apologize to scones everywhere. These are not those sad, dusty, fall apart in your hands situations. These are moist, fluffy, chewy, buttery in the best way. The kind of bake where you immediately think, I could eat this for breakfast, lunch, dinner, and a late night snack.
This recipe is hers and I did not change a single thing because it was perfect as is. That alone tells you everything.
You get a tender scone base packed with blueberries, a little cobbler crumble on top for texture, and a vanilla glaze that takes it fully over the edge. They are cozy but not heavy, indulgent but still breakfast appropriate, and honestly dangerous to have sitting on the counter.
Truly! After 24 hours on the counter they were gone. And I almost fought my kid over the last one. We ended up splitting it.. he bit the icing part from the top and I finished off the bottom. Toddler life!
If you think you hate scones, I get it. I was you. Make these anyway.
Blueberry Scones with Cobbler Crumble and Vanilla Glaze
Recipe by She Likes Milk
Ingredients
For the Scones
- 2½ cups all purpose flour
- ½ tsp salt
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 12 tbsp cold butter, grated
- 1 cup buttermilk
- 1 tsp vanilla
- 1 egg
- 1½ cups frozen blueberries
For the Cobbler Crumble
- 1 tbsp melted butter
- 4 tbsp all purpose flour
- 3 tbsp brown sugar
For the Vanilla Glaze
- ½ cup powdered sugar
- ½ tsp vanilla bean paste (I used vanilla extract)
- 1 to 2 tbsp milk, depending on desired consistency
Instructions
For the scones:
Preheat your oven to 350°F. In a large bowl, mix together the flour, baking powder, salt, and granulated sugar.
Using a cheese grater, grate the cold butter directly into the dry ingredients. Use your hands to gently mix until the mixture looks mealy and evenly combined.
In a separate bowl, whisk together the egg, buttermilk, and vanilla. Add this to the dry ingredients and mix just until combined. Do not overmix. Fold in the blueberries. The dough should be slightly sticky and hold together. If it feels too dry, add more buttermilk one tablespoon at a time.
Turn the dough out onto a parchment lined baking sheet and gently shape it into a circle. Cut into wedges like a pizza.
For the cobbler crumble:
In a small bowl, mix the melted butter, flour, and brown sugar with a fork until crumbly. Sprinkle evenly over the scones before baking.
Top with the cobbler crumble and bake for 20 to 25 minutes, or until the edges are lightly golden.
For the vanilla bean glaze:
Whisk together the powdered sugar, vanilla bean paste, and one tablespoon of milk. Add more milk as needed until smooth and pourable. Drizzle over the scones once they have cooled for at least five minutes.
Let me know if you make these and love them as much as I do!
xo,
Kelsey
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