Blueberry Coffeecake Scones

Total Time
1hr 35mins
Prep 1 hr
Cook 35 mins

Posted by request

Ingredients Nutrition

Directions

  1. Preheat oven to 375°; lightly butter an 11-inch diameter circle in the center of a baking sheet.
  2. In a bowl, stir the flour, sugar, baking powder, and salt together.
  3. Cut the butter into ½ inch cubes and distribute them over the flour mixture.
  4. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
  5. In a small bowl, stir the eggs, milk, vanilla, and lemon peel together.
  6. Add the egg mixture to the flour mixture and stir to combine; the dough will be sticky.
  7. With lightly floured hands, gently knead in the blueberries until evenly distributed.
  8. With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
  9. Make the topping: in a bowl, stir the flour, brown sugar, and cinnamon together.
  10. Cut the butter into ½ inch cubes and distribute over the flour mixture.
  11. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
  12. Sprinkle the topping mixture evenly over the dough to cover.
  13. Press crumb topping lightly into the dough.
  14. With a serrated knife, cut circle into 8 wedges; bake 30-35 minutes, until the top is lightly browned and a cake tester comes out clean.
  15. Remove the baking sheet to a wire rack and cool for 15 minutes.
  16. Using a spatula, transfer the scones to the wire rack to cool.
  17. Recut the wedges, if needed, and serve.

Reviews

(1)
Most Helpful

My family really enjoyed it. Very good. Thanks for the recipe.

tortiose July 20, 2008

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