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    Scone: Blueberry Streusel Scones


    Source of Recipe


    internet

    List of Ingredients




    Scone Dough:
    2 cups all-purpose flour
    1/3 cup granulated white sugar
    2 teaspoons baking powder
    1/8 teaspoon salt
    1/2 cup chilled, unsalted butter, cut into pieces
    1 cup fresh blueberries
    Zest of one lemon
    1 large egg lightly beaten
    1 teaspoon pure vanilla extract
    1/2 cup cream or milk

    Cream for Brushing tops of scones

    Streusel Topping:
    1/4 cup brown sugar
    1/4 cup all purpose flour
    1/2 teaspoon ground cinnamon
    2 tablespoons unsalted butter, room temperature

    Recipe



    Preheat oven to 425 degrees F (220 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper. To prevent the bottom of the scones from over browning, place the prepared cookie sheet inside another cookie sheet.

    For the Scones: 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 or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries and lemon zest. 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. Do not over mix the dough or the scones will be tough.

    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 (18 cm) round and about 11/2 inches (4 cm) thick. 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.

    For the Streusel Topping: In a small bowl, with a pastry blender or fork, mix together the sugar, flour, cinnamon and butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel 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. These are best eaten the day they are made.

    Makes 8 scones

 

 

 

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