Blueberry Streusel Scones
2 cups (280 grams) all-purpose flour
1/3 cup (66 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
1/2 cup (113 grams) chilled, unsalted butter, cut into pieces
1 cup (150 grams) fresh blueberries
Zest of one lemon (optional)
1 large egg, lightly beaten
1 teaspoon (5 grams) pure vanilla extract
1/2 cup (120 ml) cream or milk
Brushing tops of scones:
1/4 cup (55 grams) brown sugar
1/4 cup (35 grams) all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons (30 grams) unsalted butter, room temperature
Preheat oven to 425 degrees F (220 degrees C) and place rack in
middle of oven. Line a cookie sheet with parchment paper. To prevent
the bottom of the scones from over browning, place the prepared
cookie sheet inside another cookie sheet.
the Scones: 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 and
lemon zest. 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. 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 (18 cm) round and about 11/2 inches (4 cm) thick.
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.
For the Streusel Topping: In a small bowl, with a pastry blender or
fork, mix together the sugar, flour, cinnamon and butter until
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 20 minutes or 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.
Makes 8 scones