Categories: Blueberries, Breakfast, Scones
Ingredients
- Scones
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon grated lemon peel
- 1 1/2 cups blueberries (fresh or thawed, drained frozen)
- Crumb topping:
- 3/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/8 teaspoon ground cinnamon
- 1/4 cup unsalted butter, chilled
Directions
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Preheat oven to 375°; lightly butter an 11-inch diameter circle in the center of a baking sheet.
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In a bowl, stir the flour, sugar, baking powder, and salt together.
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Cut the butter into ½ inch cubes and distribute them over the flour mixture.
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Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir the eggs, milk, vanilla, and lemon peel together.
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Add the egg mixture to the flour mixture and stir to combine; the dough will be sticky.
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With lightly floured hands, gently knead in the blueberries until evenly distributed.
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With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
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Make the topping: in a bowl, stir the flour, brown sugar, and cinnamon together.
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Cut the butter into ½ inch cubes and distribute over the flour mixture.
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Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping mixture evenly over the dough to cover.
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Press crumb topping lightly into the dough. With a serrated knife, cut circle into 8 wedges; bake 30-35 minutes, until the top is lightly browned and a cake tester comes out clean.
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Remove the baking sheet to a wire rack and cool for 15 minutes.
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Using a spatula, transfer the scones to the wire rack to cool.
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Recut the wedges, if needed, and serve.