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Blueberry Streusel Scones
A lovely scone for breakfast or for an afternoon tea.
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, chilled and cut into pieces
, lightly beaten
pure vanilla extract
Brushing tops of scones
, 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.
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