BLUEBERRY STREUSEL SCONES

Blueberry Streusel Scones image

Provided by Ashley Bateman

Time 20m

Number Of Ingredients 16

2 c all-purpose flour
1/3 c granulated white sugar
2 tsp baking powder
1/8 tsp salt
1/3 c butter, cut into pieces
1 c fresh blueberries
zest of one lemon (optional)
1 large egg, lightly beaten
1 tsp pure vanilla extract
1/2 c cream or milk
extra cream, to brush on scones
STREUSEL TOPPING
1/4 c brown sugar
1/4 c all purpose flour
1/2 tsp ground cinnamon
2 Tbsp butter, softened

Steps:

1. Preheat oven to 425 degrees F. In a large bowl, mix together the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender or two knives until crumbly. Mix in the blueberries and lemon zest. In a small bowl, combine the cream, egg and vanilla. Add this mixture to the flour mixture and stir just until all ingredients are moistened.
2. 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 1&1/2 inches thick. Cut into triangles and place the scones on the baking sheet, or use a scone pan. Brush the tops of the scones with a little cream or milk.
3. 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. Bake the scones until lightly browned on top, 15-20 minutes or until a toothpick inserted in the center of a scone comes out clean.