Blueberry Streusel Scones

Blueberry Streusel Scones:

2 ¼ cups all-purpose flour
1/3 cup granulated white sugar
1 ½ tsp. baking powder
1/8 tsp. salt
6 tsp. chilled, unsalted butter, cut into pieces
1 cup fresh or frozen (thawed and drained) blueberries
1 large egg, lightly beaten
1 tsp. pure vanilla extract
1/2 cup heavy cream

Streusel Topping:

1/4 cup brown sugar
1/4 cup all purpose flour
1/2 tsp. ground cinnamon
2 tsp. chilled unsalted butter, cut into pieces

Preheat oven to 400 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper.

For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt.
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. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla.
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 knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 ½ inches thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). I sometimes cheat and use a mini muffin pan, just grease it well! Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.

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.

If you don't want to use the streusel, a lemon glaze can be placed on top after baking,
    ½ cup freshly squeezed lemon juice
    2 cups confectioners' sugar, sifted
    1 lemon, zest finely grated
    1 tablespoon unsalted butter

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.

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