This Blueberry Streusel Scones is spot on in every aspect of a great scone. It’s buttery, it’s flaky, it has a sweet and tangy flavor from fresh blueberry and a nice streusel toppings to seal the deal. So good, no kidding!
I recently cannot get over making Scones, I just suddenly fell in love with it. Well maybe not suddenly because I had made scones before but I never branch out to other flavor other than my favorite Orange Scones. That scones were a real killer to me, my favorite and my friends favorite too. But since Summer started (June 21) I just cannot get my hands-off those fresh fruits in the market. Every time I stop by to buy something, I always ended up buying more than what I should which is not that bad because I cannot get enough of fresh fruits any way. Just so you know, we only have 3-4 months of Summer in Vancouver which starts June 21 (longest day of the where sunset starts at around 9:30 pm) up to maybe mid-September if we are lucky. Having said that, I had to enjoy the abundance abundance of fresh fruits while it last, and berries top the list, along with Mango and stone fruits like peaches, apricots etc.
I’m very picky when it comes to Scones, although it is easy to make I like my Scones a certain way. It must be the right softness, not firm like a regular bread but not as soft as a cake. It must be flakey and not too dense. Then the right level of sweetness is crucial. For me a Scones shouldn’t be too overly sweet, but it shouldn’t be bland as well. Does it sound too much for you? Well, it may sound I am being too demanding but believe I am not. These are all possible because this is what this Scone is all about. All the things that I just mentioned above, it’s what you will get in this Blueberry Streusel Scones. No exception, all the above.
Tips to a Successful Flakey and Light Scones
- Cold Ingredients: This is one of the secret to a flakey Scones just like with biscuit and pie crust. Eggs, cream/milk/water should be cold not only the butter. Using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky end result
- No Over Mixing: Just like when making bread over mixing could result to a tough scones. This is why it is very important to handle the dough with care, slightly and gradually push it around but do not knead it too much to make the texture smooth. Stop as soon as you are able to gather it up together. With scones, lumps and bumps is perfectly fine, in fact, it is advisable.
- Chill or Freeze Before Baking: The dough will soften as you handle it because of the warmth of your hands, so as extra precaution, chilling it or even freezing it before baking is highly recommended for a flakey texture.
- Hot Oven – Hot Oven no less 400F is recommended when baking Scones or Biscuits. This is important so that the Scones could reach its fullest height and lightest crumb.
Baking Ahead of Time
Tempting as it maybe, if you want to really enjoy the Scones, you should bake it the same day you want to serve it. Even better, few hours before serving it. Although you can freeze it, and re-heat it, there is nothing like eating it fresh from the oven. Scones and biscuits are it’s best the same day or few hours after baking it. What you can do is to shape, cut and freeze the unbaked Scones. Leave it inside the refrigerator until the oven is pre-heated, then take it out only when you are ready to bake.
- 2 cups (260 grams) all-purpose flour
- 1/3 cup (65 grams) granulated white sugar
- 2 tsp (8 grams) baking powder
- 1/4 teaspoon salt
- 6 tbsp (85 grams) cold unsalted butter, cut into pieces
- 1 cup (140 grams) fresh blueberries (can also use frozen blueberries but do not thaw)
- 1 large egg, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 cup (120 ml) milk or cream
- 1/4 cup firmly packed light brown sugar
- 1/4 cup all purpose flour
- 1/4 cup rolled oats
- 1/4 cup cold unsalted butter, cut into pieces
- Preheat oven to 400 degrees: 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.
- Dry Ingredients: 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 large cheese grater
- . The mixture should look like coarse crumbs. Gently fold in the blueberries.
- Dry Ingredients + Wet Ingredients: 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 gently knead the dough four or five times and then pat the dough into a 6-inch round. Cut this circle in half, then cut each half into three or four pie-shaped wedges (triangles). Place the scones on the baking sheet. Chill in the refrigerator while you make the streusel topping.
- Make the Streusel Topping: In a bowl whisk together the sugar, flour and oats. With your finger tips, crumble the mixture until the mixture is crumbly and clumping together.
- Assembly: Brush top each scone with a cream and top 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. 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.
Baking Frozen Scones:
Bake the Scones straight from the freezer. Brush top with cream and sprinkle with toppings. Bake at pre-heated 425F for 23 minutes.
Makes 6 – 8 pieces
Adapted From: Joy of Baking
Related Posts: All Things Blueberry
- Blueberry Crumble Ice Cream
- Blueberry Cheesecake (Small Batch)
- Blueberry Custard Pie Tart
- Baked Blueberry Donut
- Mini Blueberry Bundt Cake
- Blueberry Crumb Bars
- Blueberry Muffins
- Blueberry Lemon Yogurt Bread
- Blueberry Pancake
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