Scrumptious Blueberry Streusel Scones

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Blueberry Streusel Scones

When I was in junior high, my parents had fantastic jobs. They were hired to manage a privately-owned campground in the San Bernardino mountains. It was a wonderful place. My siblings and I had the run of acres of forest, a lake with a boat, and a huge “conference room” attached to our house that was given to us as a playroom. My whole family has fantastic memories of that place and when we talk about it one of the things that comes up most often is “Streusel”. Streusel was just a basic boxed coffee cake with a streusel topping which we would make for breakfast for the groups that would come up on the weekends. It was made in a huge Hobart mixer and then poured into giant sheet cake pans. We all loved it when my mom put that on the menu for the weekend. Ever since then I think we have each tried to imitate that stupid box mix, but have never gotten it quite right. It is probably because our memories are making it out to be a lot better than it was. I mean, how good could an industrial-size box of cake mix really be? But streusel will always hold a special place in my heart because of that time in my life. I felt kind of silly when I realized that streusel is not the name of that particular cake, but is rather the cinnamon-sugar topping that is put on top, but the name stuck, and so did my love for most anything with cinnamon and sugar. That is why I knew I had to try this Blueberry Streusel Scone recipe from Tasty Kitchen. That and the fact that it claimed to be extremely moist, and not many scone recipes can claim that.   

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Scrumptious Blueberry Streusel Scones

[adapted from Tasty Kitchen]

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter
1 cup blueberries, fresh or frozen
1 egg
1/2 cup milk
2 teaspoons vanilla

Streusel Topping

1/4 cup brown sugar
1/4 cup flour
2 teaspoons cinnamon
2 tablespoons unsalted butter
1/4 teaspoon salt

Preheat oven to 400° F.

Mix together all of the dry ingredients in a medium bowl. Work in the butter with a pastry blender or two knives. Add the blueberries and fold them in gently. Mix together the egg, milk, and vanilla in a small bowl. Pour them into the dry ingredients and combine with a fork, just until it forms a dough. Do not over mix. 

Turn the dough onto a lightly floured surface and knead it five or six times until it is all combined. Roll the dough into a ball and press down. Brush the milk over the top with a pastry brush. 

Combine the ingredients for the streusel topping and sprinkle over the top of the dough. Place on a parchment-lined baking sheet. Cut the dough into eight pieces, pulling them slightly apart. Bake for 18-20 minutes.

scones-triptych

 

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  • http://www.facebook.com/patrick.shipstad Patrick Shipstad

    omg Nikki, these look amazing (and gorgeous photos.. wow)!!!

    • simmerandshoot

      Thanks Patrick!

  • SusanM1956 C

    Gorgeous and Scrumptious! You might want to pick up some Lemon Curd to go with that Devon-shire Cream to go with those Scrumptious Scones. I am really enjoying your food photography and the stories that go along with them. :-)

    • simmerandshoot

      Thanks so much, Susan! And you’re right… Lemon Curd would probably be really good on these as well. There’s a British market not too far from here and this may be the excuse I need to get over there.

  • http://damndelicious.tumblr.com/ Chung-Ah | Damn Delicious

    I would kill to have this for breakfast tomorrow!

    • simmerandshoot

      You have no idea… so good that I’m making more today with the leftover blueberries!

  • Linda Donzello

    Found your blog a few days ago and am really enjoying it. I’m making these scones right now! They look fabulous-thank you.

    • simmerandshoot

      I’m so glad you like it and I hope the scones worked for you!

  • http://www.facebook.com/profile.php?id=645765503 Deborah Gunn Hewitt

    Must make these. Your photos are wonderful! Turning Brynn onto this blog!!!

    • http://simmerandshoot.com/ Nicole Rae

      I’m so glad you like it! :)

  • Ellie

    This looks amazing! I’ve recently started loving scones so I’ll definitely be making these.