Blueberry Streusel Scones

Add Your Own Photo to this Recipe

8
Servings

20m
Prep Time

20m
Cook Time

40m
Ready In

Recipe: #27199

August 04, 2017

recipe by:
Fizzybrat

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
Fizzybrat

""

Original recipe yields 8 servings

Metric US

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.

Tags : Breads Quick Breads

Related