Blueberry Streusel Scones Recipes

BLUEBERRY STREUSEL SCONES

Steps:

• 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.

BLUEBERRY STREUSEL SCONES

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.*
• In a large mixing bowl sift together the flour, sugar, baking powder, and salt. Place in the freezer for 10 minutes. Keeping all your ingredients cold will help to produce a fluffy, thick, and buttery scone. Using a pastry cutter cut the butter into the dry ingredients until the mixture resembles coarse sand. If the butter is feeling melted or warm, stick the mixing bowl in the freezer for a couple of minutes to keep the butter cold.
• Add the Greek yogurt, 6 tablespoons of heavy cream, and the vanilla to the mixing bowl and use a fork to stir everything together until just mixed. The dough shouldn't be wet, but should stick together so you can easily form a disk. If the dough is too dry or crumbly add in a tablespoon of cream at a time until the dough comes together. Fold in the frozen blueberries. Be sure to not over mix or overwork your dough.
• Set the dough in the fridge while you make the streusel. To make the streusel, combine the flour, sugars, salt, and cinnamon in a bowl and mix together. Cut in the softened butter until clumps begin to form and set aside.
• On your prepared baking sheet form the dough into a 9 inch circle*. It doesn't need to be perfect, but try to keep it consistent in terms of thickness. You'll want to flour your hands to make sure the dough doesn't stick. We prefer to just shape this dough with our hands as a rolling pin can squash your berries. Using a sharp knife cut the circle into 8 wedges, separating them slightly, so they will have some room to expand on your baking sheet.
• Place a small amount of cream in a bowl and using a pastry brush, brush the top of the scones. Sprinkle the scones with the streusel topping to cover the entire surface evenly. Bake at 400°F for about 25-30 minutes or until the scones are just starting to brown at the edges and a knife inserted into the middle comes out clean.
• Allow to cool. Enjoy with some butter and tea! Scones will keep well at room temperature in an airtight container for up to 5 days, or freeze for up to a month!

BLUEBERRY STREUSEL SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk together first four ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk together egg, cream and vanilla; add to crumb mixture, stirring just until moistened. Stir in blueberries. Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets., For streusel, in a small bowl, mix brown sugar, cinnamon and salt; cut in butter until crumbly. Press gently onto scones., Bake until golden brown, 12-16 minutes. Serve warm.

BLUEBERRY STREUSEL SCONES

Steps:

• 1. Preheat oven to 425 degrees F. In a large bowl, mix together the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender or two knives until crumbly. Mix in the blueberries and lemon zest. In a small bowl, combine the cream, egg and vanilla. Add this mixture to the flour mixture and stir just until all ingredients are moistened.
• 2. 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 1&1/2 inches thick. Cut into triangles and place the scones on the baking sheet, or use a scone pan. Brush the tops of the scones with a little cream or milk.
• 3. 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. Bake the scones until lightly browned on top, 15-20 minutes or until a toothpick inserted in the center of a scone comes out clean.