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