Blueberry Streusel Scones

Total Time
40mins
Prep
20 mins
Cook
20 mins

A lovely scone for breakfast or for an afternoon tea.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 425 degrees F
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  3. Cut the butter into small pieces and blend into the flour mixture with a pastry blender till it is crumbly.
  4. Gently fold in the blueberries.
  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.
  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.
  7. Cut this circle in half, then cut each half into four pie-shaped wedges.
  8. Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
  9. In a small bowl whisk together the brown sugar, ¼ cup flour, and cinnamon.
  10. With a pastry blender cut in the 2 tbs butter until crumbly.
  11. Top each scone with a teaspoon or two of the brown sugar mixture.
  12. Bake the scones until nicely browned, about 20 minutes or until a toothpick inserted in the center of a scone comes out clean.
  13. Transfer to a wire rack to cool slightly.