Perfect Blueberry Streusel Scones Recipe Recipe

Blueberry Streusel Scones Recipe. Blueberry Streusel Scones Recipe & Video. Line a baking sheet with parchment paper, or lightly butter or spray the baking sheet with a non stick. The crunchy sweetness of the streusel makes this Blueberry Streusel Scone extra special as it goes so well with the sweet tanginess of the blueberries.

They are a bit sweeter than most scones and have a delectably tender crumb topping. For streusel, in a small bowl, mix brown sugar, cinnamon and salt; cut in butter until crumbly. Cut butter into mixture of flour, sugar. You can make yummy Blueberry Streusel Scones Recipe using 17 ingredients and 5 steps. Here is how you cook that with this recipe.

Basic Ingredients of Blueberry Streusel Scones Recipe

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

A lovely scone for breakfast or for an afternoon tea. Transfer to a wire rack to cool slightly. Blueberry Scones-moist and tender blueberry scones with a sweet streusel topping and vanilla glaze! The perfect scone recipe for breakfast or brunch!

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..

Blueberry baked goods are my jam. Blueberry muffins, lemon blueberry sweet rolls. 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. Blueberries and the strudel topping make this scone recipe more like a dessert than a tea biscuit.