Recipe: Yummy Blueberry Streusel Scones Recipe

Blueberry Streusel Scones Recipe. In a large bowl, whisk together first four ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk together egg, cream and vanilla; add to crumb mixture, stirring just until moistened.

Cut the butter into small pieces and blend into the flour mixture with a pastry blender till it is crumbly. In a small measuring cup combine the cream, beaten egg and vanilla. Place a small amount of cream in a bowl and using a pastry brush, brush the top of the scones. You can have Blueberry Streusel Scones Recipe using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients of Blueberry Streusel Scones Recipe

1. Prepare of Blueberry Streusel Scones.
2. You need 2 cup of all purpose flour.
3. You need 1/3 cup of granulated white sugar.
4. Prepare 2 tsp of baking powder.
5. You need 1/8 tsp of salt.
6. You need 6 tbsp of chilled, unsalted butter, cut into pieces.
7. Prepare 1 cup of fresh blueberries (or chocolate chips, cranberries and so forth).
8. You need 1 large of egg, lightly beaten.
9. You need 1 tsp of pure vanilla extract.
10. You need 1/2 cup of milk or cream.
11. Prepare of Brushing tops of scones.
12. It's 1 of milk or cream.
13. It's of Streusel Topping.
14. It's 1/4 cup of brown sugar.
15. It's 1/4 cup of all purpose flour.
16. It's 1/2 tsp of cinnamon.
17. You need 2 tbsp of chilled unsalted butter, cut into pieces.

Sprinkle the scones with the streusel topping to cover the entire surface evenly. This Blueberry Streusel Scones is spot on in every aspect of a great scone. It's buttery, it's flaky, it has a sweet and tangy flavor from fresh blueberry and a nice streusel toppings to seal the deal. I recently cannot get over making Scones, I just suddenly fell in love with it.

Blueberry Streusel Scones Recipe step by step

1. Preheat oven to 400°F (200 degrees C) and place oven rack in the center of the oven. Line a baking sheet with parchment paper, or lightly butter or spray the baking sheet with a non stick vegetable spray..
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the cold butter into small pieces and blend into the flour mixture with a pastry blender, your fingertips, or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a separate bowl whisk the beaten egg with the vanilla and milk. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough..
3. Transfer the dough to a lightly floured surface and gentlyknead the dough four or five times and then pat the dough into a 7 inch (18 cm) round. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk..
4. Streusel Topping: In a bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until the mixture is crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture..
5. Bake the scones until nicely browned, about 18 - 22 minutesor until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days. The scones can also be frozen..

For a truly tender scone, be sure not to over-mix the dough and it really only requires light kneading. And, an over-baked scone will result in a dry scone.. Add blueberries and toss to mix. In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Remove from the oven, and serve warm.