Blueberry Streusel Scones

8
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


""

Original recipe yields 8 servings
OK
  • FOR SCONE DOUGH
  • FOR BRUSHING TOPS OF SCONES
  • FOR STREUSEL TOPPING

Nutritional

  • Serving Size: 1 (104.3 g)
  • Calories 330.5
  • Total Fat - 15.5 g
  • Saturated Fat - 9.4 g
  • Cholesterol - 66.5 mg
  • Sodium - 147.1 mg
  • Total Carbohydrate - 43.1 g
  • Dietary Fiber - 1.5 g
  • Sugars - 14.5 g
  • Protein - 5.2 g
  • Calcium - 114.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425 degrees F

Step 2

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Step 3

Cut the butter into small pieces and blend into the flour mixture with a pastry blender till it is crumbly.

Step 4

Gently fold in the blueberries.

Step 5

In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together.

Step 6

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick.

Step 7

Cut this circle in half, then cut each half into four pie-shaped wedges.

Step 8

Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk

Step 9

In a small bowl whisk together the brown sugar, ¼ cup flour, and cinnamon.

Step 10

With a pastry blender cut in the 2 tbs butter until crumbly.

Step 11

Top each scone with a teaspoon or two of the brown sugar mixture.

Step 12

Bake the scones until nicely browned, about 20 minutes or until a toothpick inserted in the center of a scone comes out clean.

Step 13

Transfer to a wire rack to cool slightly.

Tips & Variations


No special items needed.

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