Now that
our local farmer’s market has opened for the season we come home with a bounty
of produce every weekend. My fridge was
overflowing with Jersey blueberries so I
figured I should find a way to put them into a breakfast treat. I decided to make scones with blueberry
streusel topping after I came across the recipe from Joy of Baking. They were easy enough to make, though it was
hard to transfer them over to the baking sheets after cutting the circles into
wedges. I ended up just reshaping them a
bit once they were on the baking sheets.
Dennis really liked these, especially since they had the crumbs on
top. If you’re looking for a way to use
the best of summer produce, I highly recommend you give these a try.
2 cups
all-purpose flour
1/3 cup
granulated sugar
2
teaspoons baking powder
1/8
teaspoon salt
6
tablespoons chilled, unsalted butter, cut into pieces
1 cup fresh
blueberries
1 large
egg, lightly beaten
1
teaspoon pure vanilla extract
1/2 cup cream
or milk
Brushing
tops of scones:
Milk or
Cream
Streusel
Topping:
1/4 cup
brown sugar
1/4 cup all
purpose flour
1/2
teaspoon ground cinnamon
2
tablespoons chilled unsalted butter, cut into pieces
Preheat
oven to 400 degrees and place rack in middle of oven. Line two cookie sheets with parchment paper
or Silpat.
In a
large bowl, whisk together the flour, sugar, baking powder and salt. Cut the
butter into small pieces and blend into the flour mixture with a pastry blender
or two knives. The mixture should look like coarse crumbs. Gently fold in the
blueberries. In a small measuring cup combine
the milk, beaten egg and vanilla. 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 knead the dough gently four or five
times and then pat the dough into a circle that is about 7 inches round and
about 11/2 inches thick. Cut this circle
in half, then cut each half into four pie-shaped wedges. Place the scones on
the baking sheets. Brush the tops of the scones with a little cream or milk.
For the Streusel Topping: In a
small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in
the butter until crumbly. Top each scone
with a teaspoon or two of the streusel mixture.
Bake the
scones 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.
Makes 8
scones.
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