Blueberry Streusel Scones (Classic Version) - Joyofbaking.com

Ingredients

• 2 cups All-Purpose Flour (260 g, plain flour for the scone dough)
• 1/3 cup Granulated White Sugar (65 g, sift to remove lumps)
• 2 teaspoons Baking Powder (8 g, double‑acting)
• 1/4 teaspoon Salt (Fine sea salt)
• 6 tablespoons Unsalted Butter (85 g, cold and cut into small pieces)
• 1 cup Blueberries (140 g, fresh or frozen (do not thaw if frozen))
• 1 Large Egg (room temperature)
• 1/2 cup Whole Milk (120 ml, can substitute 2% milk or heavy cream for richer flavor)
• 1 teaspoon Vanilla Extract (Pure vanilla, optional)
• 1/4 cup All-Purpose Flour (35 g, for the streusel)
• 1/4 cup Light Brown Sugar (55 g, firmly packed)
• 1/2 teaspoon Ground Cinnamon (Freshly ground for best flavor)
• 2 tablespoons Unsalted Butter (28 g, cold and cut into small pieces for streusel)
• 1 tablespoon Milk or Cream (For brushing tops, optional)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the dough.

   Time: PT10M

   Temperature: 400°F

2. Prepare Baking Sheet

   Line a baking sheet with parchment paper or lightly grease it with butter or non‑stick spray.

   Time: PT2M

3. Mix Dry Ingredients

   In a large mixing bowl combine 2 cups (260 g) all‑purpose flour, 1/3 cup (65 g) granulated sugar, 2 tsp baking powder, and 1/4 tsp salt. Whisk until evenly distributed.

   Time: PT3M

4. Cut Butter into Flour

   Add 6 Tbsp (85 g) cold butter pieces to the flour mixture. Using a pastry blender (or fingertips/knives), cut the butter until the mixture resembles coarse crumbs with some pea‑size butter pieces.

   Time: PT5M

5. Coat Blueberries

   Gently fold 1 cup (140 g) fresh or frozen blueberries into the crumb mixture, coating them with flour to prevent bleeding.

   Time: PT2M

6. Combine Wet Ingredients

   In a small bowl whisk together 1 large egg, 1/2 cup (120 ml) milk (or cream) and 1 tsp vanilla extract.

   Time: PT2M

7. Form the Dough

   Pour most of the wet mixture over the dry ingredients and stir gently with a spatula until just combined. Add additional milk a teaspoon at a time if the dough looks too dry; it should be slightly sticky but manageable.

   Time: PT5M

8. Knead Lightly and Shape

   Turn the dough onto a lightly floured surface, knead 2–3 times to bring it together, then pat into a 7‑inch (18 cm) circle about 1‑inch thick.

   Time: PT3M

9. Cut Scones

   Using a sharp knife, cut the circle into 8 equal wedges and transfer them to the prepared baking sheet, spacing them slightly apart.

   Time: PT5M

10. Prepare Streusel Topping

    In a separate bowl combine 1/4 cup (35 g) flour, 1/4 cup (55 g) firmly packed light brown sugar, and 1/2 tsp ground cinnamon. Cut in 2 Tbsp (28 g) cold butter until the mixture is crumbly.

    Time: PT5M

11. Brush and Sprinkle

    Lightly brush the tops of the scones with a tablespoon of milk or cream, then sprinkle the streusel evenly over them. Gently press the streusel so it adheres.

    Time: PT2M

12. Bake

    Bake in the preheated oven for 18–20 minutes, until the scones are golden brown and a toothpick inserted into the center comes out clean.

    Time: PT20M

    Temperature: 400°F

13. Cool

    Remove the scones from the oven and let them cool on a wire rack for 5–10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

312

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour (slightly higher protein)
• Instead of Granulated White Sugar: Coconut Sugar, Caster Sugar
• Instead of Baking Powder: Cream of Tartar + Baking Soda
• Instead of Salt: Kosher Salt (use slightly less)
• Instead of Unsalted Butter: Salted Butter (reduce added salt), Cold Coconut Oil (vegan)
• Instead of Blueberries: Raspberries, Blackberries
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Whole Milk: Heavy Cream, Almond Milk (non‑dairy)
• Instead of Vanilla Extract: Maple Extract, Almond Extract
• Instead of All-Purpose Flour: Whole Wheat Flour (will change texture)
• Instead of Light Brown Sugar: Dark Brown Sugar, Turbinado Sugar
• Instead of Ground Cinnamon: Ground Nutmeg (half amount)
• Instead of Unsalted Butter: Cold Coconut Oil (vegan)
• Instead of Milk or Cream: Egg wash (1 egg beaten)

Equipment Needed

• Oven
• Baking Sheet
• Parchment Paper
• Mixing Bowl
• Wire Whisk
• Pastry Blender
• Measuring Cups and Spoons
• Knife
• Spatula
• Pastry Brush (optional)
• Wire Rack

Critical Steps — Do Not Skip

• Cutting cold butter into the flour mixture to create coarse crumbs.
• Avoiding over‑mixing the dough after adding wet ingredients.
• Shaping the dough into a uniform circle and cutting even wedges.
• Preparing the streusel until it is crumbly but not powdery.
• Baking until the scones are golden and a toothpick comes out clean.

Chef Tips from the Video

• Keep all butter pieces cold; you can chill the flour mixture for 10 minutes if the kitchen is warm.
• If using frozen blueberries, toss them directly into the flour mixture; the flour absorbs excess juice.
• For extra flavor, substitute half the milk with heavy cream.
• A light dusting of coarse sugar on top before baking adds extra sparkle.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 2 months; reheat in oven or microwave.

Room temperature: Best eaten the same day; can sit at room temperature for up to 1 day.

Make-Ahead Tips

• Freeze the unbaked scones on a tray, then transfer to a freezer bag; bake from frozen, adding 2‑3 minutes to the bake time.
• Reheat baked scones in a 350°F (175°C) oven for 5 minutes to restore crispness.

Frequently Asked Questions