Blueberry Streusel Scones |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
A lovely scone for breakfast or for an afternoon tea. Ingredients:
2 cups all-purpose flour |
1/4 cup sugar |
2 teaspoons baking powder |
1/8 teaspoon salt |
6 tablespoons unsalted butter, chilled and cut into pieces |
1 cup fresh blueberries |
1 large egg, lightly beaten |
1 teaspoon pure vanilla extract |
1/2 cup cream |
milk or cream |
1/4 cup brown sugar |
1/4 cup all-purpose flour |
1/2 teaspoon ground cinnamon |
2 tablespoons unsalted butter, cut into pieces |
Directions:
1. Preheat oven to 425 degrees F
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Cut the butter into small pieces and blend into the flour mixture with a pastry blender till it is crumbly.
4. Gently fold in the blueberries.
5. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together.
6. Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick.
7. Cut this circle in half, then cut each half into four pie-shaped wedges.
8. Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
9. In a small bowl whisk together the brown sugar, 1/4 cup flour, and cinnamon.
10. With a pastry blender cut in the 2 tbs butter until crumbly.
11. Top each scone with a teaspoon or two of the brown sugar mixture.
12. Bake the scones until nicely browned, about 20 minutes or until a toothpick inserted in the center of a scone comes out clean.
13. Transfer to a wire rack to cool slightly.
|
|