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I'm on a scone making kick, and I found this recipe online (joyofbaking.com), and just HAD to try it out! When blueberries finally went on sale, I bought a pint and went to work!
Streusel Topping
1/4 c brown sugar
1/4 c flour
1/2 tsp cinnamon
2 tbsp chilled butter
For the scones: In a large bowl, whisk together the flour, sugar, baking powder & salt. Cut the butter into small pieces & blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg & vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and knead the dough gently for 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 the circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
For the streusel topping: in a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender (or fork), cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture.
Ingredients
2 c flour
1/4 c sugar
2 tsp baking powder
1/8 tsp salt
6 tbsp chilled butter
1 c fresh blueberries
1 egg, lightly beaten
1 tsp vanilla
1/2 c cream or milk
1/4 c sugar
2 tsp baking powder
1/8 tsp salt
6 tbsp chilled butter
1 c fresh blueberries
1 egg, lightly beaten
1 tsp vanilla
1/2 c cream or milk
Streusel Topping
1/4 c brown sugar
1/4 c flour
1/2 tsp cinnamon
2 tbsp chilled butter
For the scones: In a large bowl, whisk together the flour, sugar, baking powder & salt. Cut the butter into small pieces & blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg & vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and knead the dough gently for 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 the circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
For the streusel topping: in a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender (or fork), cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture.
Bake the scones until nicely browned @ 425 degrees, about 15-20 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made, but can be covered and stored for a few days!
Amy's Notes: I used buttermilk instead of milk or cream, just because I've been using buttermilk with all my other scone recipes. If you use frozen blueberries, do not thaw first! Also, the recipe calls for unsalted butter, which I never have on hand. I used both salt & salted butter, and it tasted fine. You could just omit the salt if using salted butter. I also make sure all the items I bake is on parchment paper!!
Amy's Notes: I used buttermilk instead of milk or cream, just because I've been using buttermilk with all my other scone recipes. If you use frozen blueberries, do not thaw first! Also, the recipe calls for unsalted butter, which I never have on hand. I used both salt & salted butter, and it tasted fine. You could just omit the salt if using salted butter. I also make sure all the items I bake is on parchment paper!!
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