Blueberry Streusel Scones Recipe With Picture

The cultivated blueberries we enjoy today are much larger and more plump than their wild cousins. Great for eating out of hand, they are also the perfect berry for using in our baking as heat turns them soft and sweet. Besides pies, tarts, cakes, and muffins, blueberries (fresh or frozen) are wonderful when added to a basic scone dough. The only thing to remember is to gently fold the berries into the dough to prevent them from being crushed. Now, if you are using frozen blueberries (do not thaw first) do not be surprised if the dough has streaks of blue, as frozen berries always bleed a little no matter how gentle you are when folding them into the dough (as you can see in the above picture).

Most of the time scones are simply brushed with a little cream or an egg wash before baking. For this recipe, however, we are going to do something a little different by sprinkling each scone with a cinnamon flavored streusel. The streusel gives the scones a nice crunch and the added sweetness balances the slight tanginess of the berries. Streusel is a crumbly topping made from a mixture of butter, flour, brown sugar, and ground cinnamon. The word 'streusel' comes from the German word 'streuen' which means 'to sprinkle' or 'to scatter'. Streusel was originally used as a topping for the German-made 'Streusel Kuchen' but is now used as a topping for cakes, coffee cakes, Danish pastries, muffins, pies, sweet breads, crisps, and tarts.

Note: You will have leftover streusel which can be stored in a covered container in the fridge for a few weeks. Use the leftover streusel to sprinkle on muffins, cakes, or your favorite crisp or crumble recipes.

Preheat oven to 425 degrees F (220 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

For the Scones: 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 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 and 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 four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. 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.

For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.

Bake the scones until nicely browned, 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.

Makes 8 scones

Scone Dough:

2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/8 teaspoon salt

6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces

1 cup (150 grams) fresh blueberries

1 large egg, lightly beaten

1 teaspoon (5 grams) pure vanilla extract

1/2 cup (120 ml) milk or cream

Brushing tops of scones:

Milk or Cream

Streusel Topping:

1/4 cup (55 grams) brown sugar

1/4 cup (35 grams) all purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons (30 grams) chilled unsalted butter, cut into pieces

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