42 Best Blueberry Streusel Scones Recipe healthy & tasty!

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Transfer to a wire rack to cool slightly. Blueberries and the strudel topping make this scone recipe more like a dessert than a tea biscuit. Add in some lemon zest for another flavor component!

Use Blueberry Streusel Scones.
You need to prepare all purpose flour.
You need granulated white sugar.
Use baking powder.
You need salt.
Provide chilled, unsalted butter, cut into pieces.
You need to prepare fresh blueberries (or chocolate chips, cranberries and so forth).
Provide egg, lightly beaten.
You need pure vanilla extract.
You need to prepare milk or cream.
Prepare Brushing tops of scones.
Provide milk or cream.
Prepare Streusel Topping.
Provide brown sugar.
Prepare all purpose flour.
Prepare cinnamon.
You need to prepare chilled unsalted butter, cut into pieces.

Short Tips:

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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..
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 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..
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 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..

Even though it looked like it was a lot of work I wanted to give it a try and I'm very glad that I did it, because the scones turned out very flaky and bakery style. Try this Streusel Topped Blueberry Scones recipe, or contribute your own. These blueberry scones are sweet, tangy and deliciously moist. Fresh blueberries are best, but frozen blueberries will work, too. For triangular scones: Turn the dough out and separate it into two halves.

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