those streusel topped blueberry scones

streusel topped blueberry scone

The recipe comes from “The Joy of Baking”.  I’ve included my tweaks as noted.

Scone Dough:

• 2 cups (280 grams) all-purpose flour
• 1/4 cup (50 grams) granulated white sugar (I up to 1/3 cup)
• 2 teaspoons (10 grams) baking powder
• 1/8 teaspoon salt
• 6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces
• 1 cup (150 grams) fresh blueberries
• 1 large egg, lightly beaten
• 1 teaspoon (5 grams) pure vanilla extract
• (I add 1/2 teaspoon of lemon EXTRACT, please, not juice!)
• 1/2 cup (120 ml) cream or milk (I use 1/2 cup of heavy whipping cream… look, sometimes you just have to turn a blind eye to calories)

Brushing tops of scones:

• Milk or Cream

Streusel Topping:

• 1/4 cup (55 grams) brown sugar
• 1/4 cup (35 grams) all purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons (30 grams) chilled unsalted butter, cut into pieces

Method:

• Preheat oven to 425 degrees F (220 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
• * (I use my Pampered Chef baking stone and use individual paper cupcake liners.)

• For the Scones:

• In a large bowl, whisk together the flour, sugar, baking powder and salt. * (I sift the flour, gran always did, and she made the best baked goods!)
• 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. * (for the love of Pete, if you don’t own a pastry cutter you really ought to get one.)
• Gently fold in the blueberries.
• In a small measuring cup combine the cream, beaten egg and vanilla (and lemon extract if you have it). 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.
• * (As long as it’s mostly forming into a ball, you’re fine. It’s going to have lots of loose bit and pieces until the next step. Fear not, these are scones, this is quite normal!)
• 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 (18 cm) round and about 11/2 inches (4 cm) thick.
• * (Gentle pressure, folks. Some of the berries may burst during this step, it’s okay, the moisture will help pull in those remaining dry bits. Oh and I separate the dough into 2 equal sized balls.)
• Cut this circle in half, then cut each half into four pie-shaped wedges (triangles).
• * (I cut the circle in half then each half is cut into 3 pie shaped wedges. Repeat with the second ball of dough. Now you have a fair dozen scones, as it should be! ;))
• Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
• * (I use the paper cupcake liners, remember? Add a wedge to each, they fit quite nicely!)

• 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. Cover and refrigerate any leftover streusel mixture.
• * (The reason I use the individual liners is because the streusel topping is gonna dripped down the scone, this way the shape of the liner helps keep the topping close to the scone’s body and results in a nice sweet crispy edge alone the bottom of the scone. Also, the blueberries may release some juices, this way scone removal is a bit easier. Also a bit more tidy if taking on the go.)
• Bake the scones until nicely browned, about 15 – 20 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.
• * (By my oven and the sized I cut the scones into 20 minutes is PERFECT!)

Makes 8 scones
* (makes 12 scones)

I hope you try this one!

-chick.