I LOVE Scones! This is one of my favorite recipes to make ahead for an easy spring breakfast at the cabin.
Ingredients:
| 2 cups | Flour |
| 1/3 cup | White sugar |
| 2 tsp | Baking powder |
| 1/8 tsp | Salt |
| 6 tbsp | Chilled, unsalted butter cut into pieces |
| 1 cup | Fresh or frozen blueberries |
| 1 large | Egg, lightly beaten |
| 1 tsp | Vanilla |
| ½ cup | Cream (can use milk but it makes for a more cake like scone) |
| 1/8 cup | Brown sugar |
| 1/8 cup | Flour |
| ½ tsp | Cinnamon |
| 1 tbsp | Chilled, unsalted butter cut into pieces |
Preheat oven to 400. Lightly spray a cookie sheet. Whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and cut in until it looks like coarse crumbs (I have a pastry blender/cutter that makes it easier, but a big fork will do the job).
Fold in the berries. Combine the cream, egg and vanilla. Add to the flour mix and stir just until the dough comes together. Transfer to a lightly floured surface and knead the dough gently four or five times. For traditional sized triangle scones pat the dough into a 7 inch circle. Cut into 8 wedges.
Make the streusel topping. Whisk together sugar, flour, and cinnamon. Cut in the butter until crumbly. Set aside.
If you’re making these to freeze, put them on parchment and store in a ziplock bag until ready to bake. Store the streusel in a separate baggie to top just before baking. Either defrost overnight or place frozen in the oven and increase cookig time by about 5 minutes.
If baking now, place the scones on parchment or if you like the bottom crispier place directly on the baking sheet. Brush scone tops with a little cream and top with a tbsp of the streusel mixture. Bake until nicely browned, about 18 – 22 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool slightly. They are best fresh out of the oven but can be covered and stored for a few days. Makes 8 scones.