How to Prepare Delicious Blueberry Streusel Scones Recipe

Blueberry Streusel Scones Recipe. In a large bowl, whisk together first four ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk together egg, cream and vanilla; add to crumb mixture, stirring just until moistened.

In a small measuring cup combine the cream, beaten egg and vanilla. Line a baking sheet with parchment paper, or lightly butter or spray the baking sheet with a non stick vegetable spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. You can cook Blueberry Streusel Scones Recipe using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Blueberry Streusel Scones Recipe

1. Prepare of Blueberry Streusel Scones.
2. Prepare of all purpose flour.
3. You need of granulated white sugar.
4. Prepare of baking powder.
5. You need of salt.
6. It's of chilled, unsalted butter, cut into pieces.
7. Prepare of fresh blueberries (or chocolate chips, cranberries and so forth).
8. It's of egg, lightly beaten.
9. It's of pure vanilla extract.
10. It's of milk or cream.
11. It's of Brushing tops of scones.
12. Prepare of milk or cream.
13. Prepare of Streusel Topping.
14. You need of brown sugar.
15. It's of all purpose flour.
16. You need of cinnamon.
17. Prepare of chilled unsalted butter, cut into pieces.

Sprinkle the scones with the streusel topping to cover the entire surface evenly. Remove from the oven, and serve warm. Store scones, well wrapped, at room temperature for several days. In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs.

Blueberry Streusel Scones Recipe instructions

1. Preheat oven to 400°F (200 degrees C) and place oven rack in the center of the oven. Line a baking sheet with parchment paper, or lightly butter or spray the baking sheet with a non stick vegetable spray..
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the cold butter into small pieces and blend into the flour mixture with a pastry blender, your fingertips, or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a separate bowl whisk the beaten egg with the vanilla and milk. 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..
3. Transfer the dough to a lightly floured surface and gentlyknead the dough four or five times and then pat the dough into a 7 inch (18 cm) round. Cut this 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..
4. Streusel Topping: In a bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until the mixture is crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture..
5. Bake the scones until nicely browned, about 18 - 22 minutesor 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. The scones can also be frozen..

Add blueberries and toss to mix. Since then, I mastered chocolate chip scones, cinnamon scones, lavender scones, and strawberry lemon scones. I use the same master scone recipe for each flavor, a formula promising the BEST scone texture. By the way, I wrote an entire post devoted to my favorite base scone recipe. Today we're making blueberry scones, which is definitely my favorite scone flavor.