Blueberry Streusel Scones Recipe

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

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute coconut oil for the butter in the scone dough for a dairy-free option. The benefit of this substitution is that it provides a healthier alternative to butter that still yields a delicious scone. Coconut oil is a great source of healthy fats, and it has a neutral flavor that won't overpower the blueberries.
Substitute maple syrup for the granulated sugar in the scone dough for a natural sweetener. The benefit of this substitution is that maple syrup is a healthier option than refined sugar, and it has a subtle sweetness that complements the blueberries. Plus, it adds a hint of maple flavor to the scones.

Serve with

Lemon Curd: This sweet and tangy lemon curd is the perfect accompaniment to the sweet and crumbly blueberry streusel scones. The combination of the tart lemon curd and the sweet scones is sure to be a hit!

Devonshire Cream: Devonshire cream is a rich and creamy topping that pairs perfectly with the lemon curd and blueberry streusel scones. The cream's richness helps to balance out the tartness of the lemon curd, while its sweetness complements the sweetness of the scones. It's a delicious combination that will have everyone coming back for more!

FAQ

Q: How long should I bake the scones?

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

Q: What type of flour should I use?

A: Use a combination of all-purpose flour and whole wheat flour for the best flavor and texture. You can also use gluten-free flour if needed.

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Fun facts:

The scone is a traditional tea-time snack in the United Kingdom, and it is believed to have originated in Scotland in the 1500s. The word scone is derived from the Scots word “scon” meaning a round cake.

Blueberry streusel scones were popularized by the American chef Julia Child, who included them in her cookbook, Mastering the Art of French Cooking. She called them “Scones à la Crème et aux Myrtilles”.