Scone Recipes: Blueberry Streusel Scones

by Julia
(San Angelo,Texas)

Considered to be one of the best sweet scones, these receive rave reviews. Would you like to have just regular blueberry scones? Omit the streusel topping and you've got it. You may also substitute dried blueberries if you prefer.

Outside of tea parties with my friends(at which these scones always get rave reviews!!!), my family loves these for Sunday Brunch!

2 cups all-purpose flour

1/3 cup granulated white sugar

2 teaspoons baking powder

1/8 teaspoon salt

1/3 cup butter, cut into pieces

1 cup fresh blueberries

Zest of one lemon (optional)

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup cream or milk

extra cream, to brush on scones

Streusel Topping

1/4 cup brown sugar

1/4 cup all purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons butter, softened

Preheat oven to 425 degrees F.
In a large bowl, mix together the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender or two knives until crumbly. Mix in the blueberries and lemon zest. In a small bowl, combine the cream, egg and vanilla. Add this mixture to the flour mixture and stir just until all ingredients are moistened.

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 1&1/2 inches thick. Cut into triangles and place the scones on the baking sheet, or use a scone pan. Brush the tops of the scones with a little cream or milk.

In a small bowl, with a pastry blender or fork, mix together the sugar, flour, cinnamon and butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture.

Bake the scones until lightly browned on top, 15-20 minutes or until a toothpick inserted in the center of a scone comes out clean.

Makes 8 scones