Streusel Scones: Preheat your oven to
degrees F (200 degrees C) and place the oven rack in the center of the oven. Line a
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 (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
the dough a few times and then pat into a 7 inch (17.5 cm) round. Brush the top
of the scone with a little cream or milk.
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 scone with the streusel mixture. (Cover
and refrigerate, or freeze, any leftover streusel mixture.)
Then, with a
knife, cut the scone in half, then cut
each half into four pie-shaped wedges (triangles). Place the 8 scones on the
baking sheet. Bake until nicely browned, 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. 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.
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