Blueberry Streusel Scones: Preheat your oven to 400 degrees F (200 degrees C) and place the 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 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 (if using) 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 gently knead the dough a few times and then pat into a 7 inch (17.5 cm) round. Brush the top of the dough with a little cream or milk.

Streusel Topping: In a bowl, whisk together the sugar, flour, and cinnamon. With your fingertips, a pastry blender, or two knives, cut in the butter until the mixture is crumbly. Sprinkle the top of the dough with the streusel mixture. (Cover and refrigerate, or freeze, any leftover streusel mixture.)

Then, with a knife, cut the round of dough in half, then cut each half into four pie-shaped wedges (triangles). Place the 8 scones on the baking sheet. Bake until nicely browned and they feel firm to the touch, about 18 - 22 minutes. 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.

Makes 8 scones.

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