Blueberry Scones (Tasty Tuesday)

Blueberry Scone Deliciousness

I LOVE, LOVE, LOVE blueberry scones.

Apparently my little guy does too.  We made a batch this morning and he devoured them.  When I asked him if we should share them, he said no!   Once I clarified that I meant the recipe and not the scones themselves, he was all for it.

He’s working on learning how to share… learning to share food is something I’m still working on!

These scones came out soft and delicious – no hard bricks here!  (unlike the last recipe I tried…)

Blueberry Streusel Scones:

2 c all-purpose flour (Substitute your favorite type here)
1/3 c organic sugar (Substitute your favorite type here)
2 t aluminum-free baking powder
1/8 t sea salt
6 T chilled & unsalted
1 c organic blueberries
1 free-range egg
1 t vanilla
1/2 c milk or cream (raw milk or cream!)
2 t extra milk or Cream for tops of scones

Streusel Topping:
1/4 c organic brown sugar
1/4 c flour
1/2 t ground cinnamon
2 T chilled unsalted butter

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.

For 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. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small bowl 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 round and about 1.5 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges. 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 mix together the sugar, flour, and cinnamon.  Cut in the sliced butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.  (Use it later on other delicious things!)

Bake the scones 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

This recipe was adapted from the Joy of Baking.

Enjoy!

Join us in the Tasty Tuesday Parade of Foods and at The Humbled Homemaker!