Scones: Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven.
Line a cookie sheet with parchment paper.
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 milk,
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
Transfer the dough to a lightly floured surface and
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.
the scones until nicely browned, about 18 - 22 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
Blueberry Streusel Scones:
cups (260 grams) all-purpose
1/3 cup (65 grams) granulated white
2 teaspoons (10 grams)
1/8 teaspoon salt
6 tablespoons (85 grams) chilled, unsalted
cut into pieces
1 cup (150 grams) fresh blueberries
egg, lightly beaten
1 teaspoon (5 grams) pure
1/2 cup (120 ml)
tops of scones:
Milk or Cream
1/4 cup (55 grams)
1/4 cup (35 grams)
all purpose flour
teaspoon ground cinnamon
2 tablespoons (30
grams) chilled unsalted butter, cut into pieces