Blueberry Streusel Scones
Dive into pure breakfast bliss with these Blueberry Streusel Scones—the perfect balance of tender, flaky layers and bursts of juicy blueberries, all topped with a buttery cinnamon-sugar streusel. This recipe uses simple pantry staples like all-purpose flour, baking powder, and heavy cream to create a bakery-quality treat right in your kitchen. The cold cubed butter ensures a perfectly crumbly texture, while the vanilla and fresh blueberries infuse the scones with subtle sweetness and vibrant flavor. Plus, the irresistible streusel topping adds a touch of buttery crunch that makes these scones truly unforgettable. Ready in just 40 minutes, they’re an easy yet impressive choice for breakfast, brunch, or an indulgent snack. Serve them warm with a dollop of clotted cream, or enjoy them on the go—every bite promises to delight!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.3333333333333333 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 1 cup Fresh blueberries
- 0.5 cup Heavy cream (plus extra for brushing)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Brown sugar
- 2 tablespoons All-purpose flour (for streusel topping)
- 1 tablespoon Unsalted butter (softened, for streusel topping)
- 0.25 teaspoon Ground cinnamon
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together 2 cups of all-purpose flour, 1/3 cup sugar, 2.5 teaspoons of baking powder, and 1/2 teaspoon of salt.
Using a pastry cutter or your fingers, cut in 1/2 cup of cold cubed butter until the mixture resembles coarse crumbs.
Gently fold in 1 cup of fresh blueberries, being careful not to squash the berries.
In a small bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Turn the dough out onto a floured surface and gently shape it into a 7-inch round disk, about 1 inch thick. Cut the disk into 8 triangular wedges.
Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
To make the streusel topping, mix 2 tablespoons of brown sugar, 2 tablespoons of flour, 1 tablespoon of softened butter, and 1/4 teaspoon of cinnamon in a small bowl until crumbly.
Brush the tops of the scones with a little heavy cream, then sprinkle the streusel mixture evenly over each scone.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.
Allow the scones to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2479 mg | 108% | |
| Total Carbohydrate | 310.0 g | 113% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 103.6 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 199 mg | 15% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
