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Blueberry Streusel Scones:

2 cups (260 grams) all-purpose flour

1/4 - 1/3 cup (50 - 65 grams) granulated white sugar

2 teaspoons (8 grams) baking powder

1/4 teaspoon (1 gram) kosher 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 cold egg (50 grams out of shell), lightly beaten

1 teaspoon (4 grams) pure vanilla extract (optional)

1/2 cup (120 ml/grams) cold milk or cream

Streusel Topping:

1/4 cup (50 grams) firmly packed light brown sugar

1/4 cup (35 grams) all purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons (25 grams) cold unsalted butter, cut into pieces

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Blueberry Streusel Scones: Preheat your oven to 400 degrees F (200 degrees C) and place the 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 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 (if using) 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 a few times and then pat into a 7 inch (17.5 cm) round. Brush the top of the dough with a little cream or milk.

Streusel Topping: In a bowl, whisk together the sugar, flour, and cinnamon. With your fingertips, a pastry blender, or two knives, cut in the butter until the mixture is crumbly. Sprinkle the top of the dough with the streusel mixture. (Cover and refrigerate, or freeze, any leftover streusel mixture.)

Then, with a knife, cut the round of dough in half, then cut each half into four pie-shaped wedges (triangles). Place the 8 scones on the baking sheet. Bake until nicely browned and they feel firm to the touch, about 18 - 22 minutes. 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.


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