Hello, I am Kate. Today, I’m gonna show you how to make blueberry streusel scones recipe recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Blueberry Streusel Scones Recipe Recipe
Blueberry Streusel Scones Recipe is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Blueberry Streusel Scones Recipe is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook blueberry streusel scones recipe using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Blueberry Streusel Scones Recipe:
- Take Blueberry Streusel Scones
- Take 2 cup all purpose flour
- Get 1/3 cup granulated white sugar
- Prepare 2 tsp baking powder
- Take 1/8 tsp salt
- Prepare 6 tbsp chilled, unsalted butter, cut into pieces
- Make ready 1 cup fresh blueberries (or chocolate chips, cranberries and so forth)
- Take 1 large egg, lightly beaten
- Prepare 1 tsp pure vanilla extract
- Get 1/2 cup milk or cream
- Prepare Brushing tops of scones
- Prepare 1 milk or cream
- Take Streusel Topping
- Prepare 1/4 cup brown sugar
- Take 1/4 cup all purpose flour
- Prepare 1/2 tsp cinnamon
- Make ready 2 tbsp chilled unsalted butter, cut into pieces
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 cbs. 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 cbly. 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.
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