Yield: 8 scones
Ingredients
· 2 cups all-purpose flour
· 1 Tbs baking powder
· 1 tsp salt
· 1/3 cup granulated sugar
· ¼ cup unsalted butter, chilled and cut into cubes
· ¾ cup buttermilk or cream
· 1 egg
· 1 pint fresh blueberries
Streusel Topping
· 1/8 cup granulated sugar
· 1/8 cup brown sugar
· 2 Tbsp unsalted butter
· ¼ cup all-purpose flour
· ½ tsp cinnamon
Vanilla Glaze
· ½ cup powdered sugar (plus more if needed)
· 3-4 Tbsp milk or water
· ¼ tsp vanilla extract
For the Scones
Preheat oven to 400°F
In one bowl, sift together flour, baking powder, salt, and sugar. Mix to combine.
Cut butter into dry ingredients using a pastry blender. Butter pieces should be coated with flour and about the size of a pea.
Add buttermilk and egg together in another bowl. Mix to combine. Then add wet ingredients to dry ingredients bowl. Mix to combine, carefully not to overwork the dough.
Toss blueberries in flour to coat. This will help the fruit from sinking to the bottom of batter. Gently fold blueberries into the batter.
To form scones, line a 9-inch cake pan or pie dish with plastic saran wrap. This will prevent the dough from sticking to the pan. Press batter evenly to the edges of the pan. Slice into 8 even wedges. The batter is sticky, dust knife with flour if needed to help cut. Remove scones from pan and transfer to baking sheet lined with parchment. Add streusel topping on top of scones.
For the Streusel
Mix together sugar, butter, flour, and cinnamon together until a crumble forms. Add streusel topping on top of scones before baking.
Bake 15 to 20 minutes until golden brown. Cool completely before adding glaze
For the glaze
Whisk together powdered sugar, milk, and vanilla until smooth. If your glaze is too thick, add more milk. If your glaze is too thin, add more powdered sugar. Adjust consistency until desired thickness is achieved. Drizzle glaze on top of cooled scones.
*Recipe adapted from Food Network Tyler Flornce's Orange Glazed Blueberry Scones
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