Blueberry Streusel Scones
August 04, 2017
- FOR SCONE DOUGH
- FOR BRUSHING TOPS OF SCONES
- FOR STREUSEL TOPPING
- 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
Preheat oven to 425 degrees F
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender till it is crumbly.
Gently fold in the blueberries.
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.
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.
Cut this circle in half, then cut each half into four pie-shaped wedges.
Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk
In a small bowl whisk together the brown sugar, ¼ cup flour, and cinnamon.
With a pastry blender cut in the 2 tbs butter until crumbly.
Top each scone with a teaspoon or two of the brown sugar mixture.
Bake the scones until nicely browned, about 20 minutes or until a toothpick inserted in the center of a scone comes out clean.
Transfer to a wire rack to cool slightly.
Tips & Variations
No special items needed.