Prep 20 mins
Cook 20 mins
A lovely scone for breakfast or for an afternoon tea.
- 2 cups all-purpose flour
- 1⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄8 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into pieces
- 1 cup fresh blueberries
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1⁄2 cup cream
Brushing tops of scones
- milk or cream
- 1⁄4 cup brown sugar
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cut into pieces
- 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.
Wonderful tasty scones, and quite easy to make. We have some blueberry bushes and are always looking for new recipes, and this one is another keeper! So glad you posted it!
These taste FABULOUS, even though our triangles weren't all congruent, and we would be making them every few weeks if I weren't currently reducing my saturated fat! Works fine with frozen blueberries if you let them thaw a bit. D had originally found this recipe at http://www.joyofbaking.com/SconesBlueberryStreusel.html which is a wonderful site if you are allowed to have butter!