Newest Video Recipe - Blueberry Streusel Scones

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This Blueberry Streusel Scone is a little unusual in that it is topped with a delicious crumbly streusel made from a mixture of butter, flour, sugar, and ground cinnamon. Did you know that the word 'streusel' comes from the German word 'streuen' which means 'to sprinkle' or 'to scatter'? The streusel adds a touch of sweetness and crunchiness to the baked scone and it also pairs well with the sweet tanginess of the blueberries.      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. The only thing to remember is to gently fold the blueberries into the scone dough to prevent them from being crushed. Now, if you are using frozen blueberries (do not thaw first) don't 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. Scones are at their best the day they are made. That is when the outer crust is wonderfully crisp. After covering and storing overnight the crust does soften, but they are still wonderfully delicious. The scones can also be frozen. Continue to the Blueberry Streusel Scones recipe page..... Let's get baking!! Stephanie Jaworski

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