We have a to-make list, and since it is summer with blueberries being so abundant, I wanted to try something with fresh blueberries. Muffins came to mind, but scones superseded them.
It amazes me how few people realize that a scone (whether British or American) should not be hard, dry, or rubbery, and they certainly should not damage your palate whilst trying to enjoy it. In fact, a fresh, well made scone can be eaten on its own, no butter or jam is required to hide the dryness. However, if you prefer to eat your scones with butter or jam, who am I to tell you otherwise?
These scones are so simple to make, and you’d never believe that the amount of effort you put into these create such wonderful scones! On biting into these scones, you are greeted with a lightly crunchy exterior, only to reveal an amazingly soft, tender, and moreish center, which is lightly sweetened and full of bursting blueberry goodness. My mouth is watering at the thought of them now.
There are a few tricks to make a tender scone: preheat the oven; once the wet is added to the dry, work very fast; do not knead or over work the dough; pop the prepared scones into the oven as soon as possible.
BEST EVER BLUEBERRY STREUSEL SCONES
Adapted from joy of baking: blueberry streusel scones
Makes 8 scones
For the streusel topping
- 2 tablespoons plain (all-purpose) flour
- 15 g (1 tablespoon) salted butter, chopped into small cubes
- 2 tablespoons dark brown sugar
- ¼ teaspoon ground cinnamon
For the scones
- 300 g (2 c) plain (all-purpose) flour
- 2 teaspoons baking powder
- 85 g (1/3 c and 1 tablespoon) salted European butter, cut into small cubes
- 65 g (1/3 c) raw cane (turbinado) sugar
- 140 g (1 c) fresh blueberries
- 1 large egg
- 120 ml (½ c) milk or cream
- 1 teaspoon vanilla extract
1. Preheat oven to 200°C (400°F). Line a baking tray (pan) with parchment paper or a silicone mat.
2. To make the streusel topping, rub the butter into the flour until the mixture resembles breadcrumbs. Mix in the sugar and cinnamon, and set aside.
3. To make the scones, mix the flour and baking powder together in a large bowl.
4. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
5. Stir in the sugar, and then stir in the blueberries very gently.
6. In a small bowl, beat together the egg, milk and vanilla extract until combined. Pour into the dry mixture, and gently fold the mixture until it is evenly wet. With your hand, gently fold the mixture together to create a dough that shows no big patches of flour. Remember do not over knead, and work very quickly.
7. Plop the dough onto a flour dusted surface, and pat into a circle, about 17 cm (7 inches) in diameter.
8. Cut the circle into eight wedges and place onto the baking tray (pan), leaving space between each wedge.
9. Brush with milk, and sprinkle over the streusel.
10. Pop immediately into the top 1/3 of the oven and bake for 20 minutes or until lightly golden. The scones are done when a skewer inserted into them comes out clean. Transfer to a wire rack to cool before enjoying.