Blueberry Streusel Scones:
2 cups (260 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 teaspoons (8 grams) baking powder
1/4 teaspoon salt
6 tablespoons (85 grams) cold unsalted butter, cut into pieces
1 cup (140 grams) fresh blueberries (can also use frozen blueberries but do not thaw)
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk or cream
1/4 cup (55 grams) firmly packed light brown sugar
1/4 cup (35 grams) all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons (28 grams) cold unsalted butter, cut into pieces
Blueberry Streusel Scones: Preheat oven to 400 degrees 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.
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.
Transfer the dough to a lightly floured surface and gently knead 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.
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.
Bake 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. The scones can also be frozen.
Makes 8 scones
Streusel. That delicious crumbly topping 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'? Which is exactly what we do with streusel. We sprinkle it on top of our coffee cakes, muffins, pies, fruit crisps and crumbles, as it adds a touch of sweetness and crunchiness to our baked goods. While you don't often see a streusel topped scone, it really is a good idea. 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. So try it and you may find yourself sprinkling a little streusel on all your scones.
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. Most of the time scones are simply brushed with a little cream (milk) or an egg wash before baking. For these Blueberry Streusel Scones, we are still going to brush the scones with milk, but then we are going to sprinkle them with some of the streusel. You will probably have some streusel leftover. Now, don't throw it away as it can be stored in a covered container in the fridge for a few weeks or it can be frozen. And use it to sprinkle on your other scone recipes, or muffins, cakes, or even your favorite crisp or crumble recipes.