Blueberry Streusel Scones

Blueberry Scones Recipe

Now that the Westfield farmer’s market has opened for the season we come home with a bounty of produce every weekend.  My fridge was overflowing with Jersey blueberries so I figured I should find a way to put them into a breakfast treat.  I decided to make scones with blueberry streusel topping after I came across the recipe from Joy of Baking.  They were easy enough to make, though it was hard to transfer them over to the baking sheets after cutting the circles into wedges.  I ended up just reshaping them a bit once they were on the baking sheets.  My husband really liked these, especially since they had the crumbs on top.  If you’re looking for a way to use the best of summer produce, I highly recommend you give these a try.

Blueberry Streusel Scones (from Joy of Baking)

2 cups all-purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/8 teaspoon salt

6 tablespoons chilled, unsalted butter, cut into pieces

1 cup fresh blueberries

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup cream or milk

Brushing tops of scones:
Milk or Cream

Streusel Topping:
1/4 cup brown sugar

1/4 cup all purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons chilled unsalted butter, cut into pieces

Preheat oven to 400 degrees and place rack in middle of oven.  Line two cookie sheets with parchment paper or Silpat.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries.  In a small measuring cup combine the milk, beaten egg and vanilla. 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 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.  Cut this circle in half, then cut each half into four pie-shaped wedges. Place the scones on the baking sheets. Brush the tops of the scones with a little cream or milk.

For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon.  With a pastry blender or two knives, cut in the butter until crumbly.  Top each scone with a teaspoon or two of the 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.

Makes 8 scones.

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