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copycat panera blueberry scones with vanilla icing drizzle on cooling rack

Copycat Panera Blueberry Scones

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Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 Servings

Description

Buttery, tender blueberry scones with crisp golden edges and a sweet vanilla icing drizzle — a homemade version of the Panera bakery favorite, ready in 35 minutes.

Ingredients 

For the scones:

  • 2 cups all-purpose flour, 250g
  • 1/3 cup granulated sugar, 67g
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed, 113g
  • 1/2 cup cold heavy cream, plus more for brushing, 120ml
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup fresh blueberries, 150g
  • 1 tablespoon coarse sugar, for sprinkling (optional)

For the vanilla icing:

  • 1 cup powdered sugar, 120g
  • 2 tablespoons heavy cream, or milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Prep. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
  • Mix dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Cut in the butter. Work the cold cubed butter into the flour with a pastry cutter or fingertips until the mixture looks like coarse crumbs with some pea-sized pieces remaining.
  • Add wet ingredients. Whisk the cream, egg, and vanilla in a small bowl; pour over the flour mixture and stir with a fork just until a shaggy dough forms. Do not overmix.
  • Fold in blueberries. Gently fold in the blueberries with as few strokes as possible.
  • Shape and cut. Pat the dough into an 8-inch circle about 3/4-inch thick on a lightly floured surface; cut into 8 wedges.
  • Bake. Arrange wedges 2 inches apart, brush with cream, and sprinkle with coarse sugar. Bake 18–22 minutes, until golden.
  • Glaze. Cool 10 minutes. Whisk the powdered sugar, cream, and vanilla until smooth and drizzle over the scones.

Equipment

  • Baking Sheet
  • Parchment Paper
  • pastry cutter (or fingertips)
  • bench scraper
  • Sharp Knife

Notes

  • Keep everything cold: If your kitchen is warm, chill the cut scones 15 minutes before baking for taller, flakier results.
  • Frozen blueberries: Fold in straight from the freezer (don't thaw) and add 1–2 minutes of bake time.
  • Make-ahead: Freeze unbaked cut wedges up to 3 months; bake from frozen, adding 3–5 minutes.
  • Storage: Airtight container at room temperature up to 2 days; re-crisp at 300°F for 5 minutes. Freeze baked, unglazed scones up to 3 months.
  • Lemon variation: Add 1 tablespoon lemon zest to the dough and swap lemon juice for the cream in the icing.

Nutrition

Serving: 1ServingCalories: 398kcalCarbohydrates: 52gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 75mgSodium: 411mgPotassium: 80mgFiber: 1gSugar: 27gVitamin A: 672IUVitamin C: 2mgCalcium: 114mgIron: 2mg