Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, blueberry streusel scones recipe. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Blueberry Streusel Scones Recipe is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Blueberry Streusel Scones Recipe is something which I’ve loved my entire life.
Blueberry Streusel Scones Recipe & Video. Line a baking sheet with parchment paper, or lightly butter or spray the baking sheet with a non stick. The crunchy sweetness of the streusel makes this Blueberry Streusel Scone extra special as it goes so well with the sweet tanginess of the blueberries.
To get started with this particular recipe, we must prepare a few ingredients. You can cook blueberry streusel scones recipe using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Blueberry Streusel Scones Recipe:
- Get Blueberry Streusel Scones
- Take all purpose flour
- Prepare granulated white sugar
- Take baking powder
- Prepare salt
- Get chilled, unsalted butter, cut into pieces
- Get fresh blueberries (or chocolate chips, cranberries and so forth)
- Make ready egg, lightly beaten
- Take pure vanilla extract
- Prepare milk or cream
- Prepare Brushing tops of scones
- Get milk or cream
- Make ready Streusel Topping
- Get brown sugar
- Make ready all purpose flour
- Make ready cinnamon
- Get chilled unsalted butter, cut into pieces
Cut butter into mixture of flour, sugar. These scones are topped with crunchy cinnamon almonds and overloaded with natural blueberry flavor. Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
Steps to make Blueberry Streusel Scones Recipe:
- Preheat oven to 400°F (200 degrees C) and place 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 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 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 gentlyknead the dough four or five times and then pat the dough into a 7 inch (18 cm) round. 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.
- Streusel Topping: In a bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until the mixture is 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 18 - 22 minutesor 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.
Even though it looked like it was a lot of work I wanted to give it a try and I'm very glad that I did it, because the scones turned out very flaky and bakery style. Try this Streusel Topped Blueberry Scones recipe, or contribute your own. These blueberry scones are sweet, tangy and deliciously moist. Fresh blueberries are best, but frozen blueberries will work, too. For triangular scones: Turn the dough out and separate it into two halves.
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