Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, blueberry streusel scones recipe. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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. Blueberry Streusel Scones Recipe & Video.
Blueberry Streusel Scones Recipe is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Blueberry Streusel Scones Recipe is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook blueberry streusel scones recipe using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Blueberry Streusel Scones Recipe:
- Make ready Blueberry Streusel Scones
- Get 2 cup all purpose flour
- Prepare 1/3 cup granulated white sugar
- Get 2 tsp baking powder
- Prepare 1/8 tsp salt
- Get 6 tbsp chilled, unsalted butter, cut into pieces
- Take 1 cup fresh blueberries (or chocolate chips, cranberries and so forth)
- Get 1 large egg, lightly beaten
- Prepare 1 tsp pure vanilla extract
- Make ready 1/2 cup milk or cream
- Prepare Brushing tops of scones
- Prepare 1 milk or cream
- Make ready Streusel Topping
- Take 1/4 cup brown sugar
- Make ready 1/4 cup all purpose flour
- Make ready 1/2 tsp cinnamon
- Get 2 tbsp chilled unsalted butter, cut into pieces
Get the recipe from Sally's Baking Addiction. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam.
Instructions to make Blueberry Streusel Scones Recipe:
- 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.
Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. While these blueberry scones are divine as-is, you can customize the recipe with whatever flavor add-ins you like. This is my best blueberry muffins recipe! They're extra buttery, soft, and moist.
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