Blueberry Streusel Scones Recipe Transfer to a wire rack to cool slightly. These scones are topped with crunchy cinnamon almonds and overloaded with natural blueberry flavor. Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free.

Ingredients of Blueberry Streusel Scones Recipe

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

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..

Even though it looked like it was a lot of work I wanted to give it a try and I'm very glad that I did it, because the scones turned out very flaky and bakery style. Bladder friendly recipes for maintaining your urological health. Lightly brush the scone tops with whole milk. Whisk together the sugar, flour and cinnamon until a crumbly mixture results. Try this Streusel Topped Blueberry Scones recipe, or contribute your own.

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