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Blueberry Streusel Scones

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Blueberry Strudel Scones. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Katrin (ppkongacooks) of Running with the Devil(ed) Eggs.

 
Up until a few years ago, I didn’t consider myself a scone gal. I don’t want to point any fingers, but my lack of enthusiasm for the traditional breakfast bread likely had something to do with a decidedly dry specimen my 9th-grade friends and I made in our Home Economics class. Of course, that was shortly following a decidedly unnerving session with an applesauce-stuffed pork roll. The dry scone was starting to look pretty good after that.

Over the past few years, I have happily eaten many a scone that could only be described as moist, tender and completely addictive. This Blueberry Streusel Scone by Tasty Kitchen member ppkongacooks certainly deserves that description. Sweet, juicy blueberries and a tender crumb are made even better by a layer of streusel topping. Really, does it get any better than brown sugar and butter?

While I did not try it with this recipe specifically, I have great success with freezing other scone recipes. Simply place the raw scones on a baking sheet lined with waxed paper. Place them in the freezer, uncovered. When the scones are completely frozen, place them in plastic freezer bags. When you are ready to bake them, take out the desired amount of scones and bake on a parchment-lined baking sheet at 375 degrees F for 17 to 21 minutes, or until golden brown. Your family will think you’re a magician for producing hot, fresh scones within minutes.

Now, let’s get down to business with this wonderful recipe.

Preheat oven to 400ºF. Line a large baking sheet with parchment paper.

 
 
 
Tasty Kitchen Blog: Blueberry Strudel Scones. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Katrin (ppkongacooks) of Running with the Devil(ed) Eggs.

In a large bowl, whisk together flour, sugar …

 
 
 
Tasty Kitchen Blog: Blueberry Strudel Scones. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Katrin (ppkongacooks) of Running with the Devil(ed) Eggs.

Baking powder and salt.

 
 
 
Tasty Kitchen Blog: Blueberry Strudel Scones. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Katrin (ppkongacooks) of Running with the Devil(ed) Eggs.

Add cold butter that has been cut into small pieces.

 
 
 
Tasty Kitchen Blog: Blueberry Strudel Scones. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Katrin (ppkongacooks) of Running with the Devil(ed) Eggs.

Using a pastry blender or 2 knives, cut in the butter pieces until the mixture resembles coarse meal.

 
 
 
Tasty Kitchen Blog: Blueberry Strudel Scones. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Katrin (ppkongacooks) of Running with the Devil(ed) Eggs.

Gently stir in blueberries.

 
 
 
Tasty Kitchen Blog: Blueberry Strudel Scones. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Katrin (ppkongacooks) of Running with the Devil(ed) Eggs.

In a measuring cup, whisk together egg, milk and vanilla.

 
 
 
Tasty Kitchen Blog: Blueberry Strudel Scones. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Katrin (ppkongacooks) of Running with the Devil(ed) Eggs.

Pour the egg mixture into the flour mixture.

 
 
 
Tasty Kitchen Blog: Blueberry Strudel Scones. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Katrin (ppkongacooks) of Running with the Devil(ed) Eggs.

Using a fork, combine the two until a dough forms.

In the recipe, ppkongacook suggests that you can throw in the zest of 1 lemon at this point. You don’t have to ask me twice. I adore the combination of blueberry and lemon. But take care not to over mix the dough.

 
 
 
Tasty Kitchen Blog: Blueberry Strudel Scones. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Katrin (ppkongacooks) of Running with the Devil(ed) Eggs.

Turn out the dough onto a well-floured surface, put flour on your hands and knead the dough 5 or 6 times to incorporate the ingredients completely.

Roll the dough into a ball and press down to flatten slightly.

 
 
 
Tasty Kitchen Blog: Blueberry Strudel Scones. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Katrin (ppkongacooks) of Running with the Devil(ed) Eggs.

To make the streusel, mix together brown sugar, flour, cinnamon and butter in a small bowl until crumbly.

 
 
 
Tasty Kitchen Blog: Blueberry Strudel Scones. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Katrin (ppkongacooks) of Running with the Devil(ed) Eggs.

Brush the top of the dough with milk and sprinkle the streusel over top.

 
 
 
Tasty Kitchen Blog: Blueberry Strudel Scones. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Katrin (ppkongacooks) of Running with the Devil(ed) Eggs.

Cut the dough into 8 triangles. I used a kitchen scraper for this, but alternatively you could use a knife.

 
 
 
Tasty Kitchen Blog: Blueberry Strudel Scones. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Katrin (ppkongacooks) of Running with the Devil(ed) Eggs.

Place the scones on a parchment-lined baking sheet and bake until golden brown, 18 to 20 minutes. Let cool and then dig in.

 
 
 
Tasty Kitchen Blog: Blueberry Strudel Scones. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Katrin (ppkongacooks) of Running with the Devil(ed) Eggs.

 
Thank you, Katrin, for these wonderful scones. They are bound to become a favorite weekend breakfast treat for my family. You can find more of her recipes on her blog, Running with the Devil(ed) Eggs.

 
 

Printable Recipe

Blueberry Streusel Scones

See post on ppkongacooks’s site!
4.92 Mitt(s) 13 Rating(s)13 votes, average: 4.92 out of 513 votes, average: 4.92 out of 513 votes, average: 4.92 out of 513 votes, average: 4.92 out of 513 votes, average: 4.92 out of 5

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Difficulty: Easy

Servings: 8

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Description

Blueberries and the strudel topping make this scone recipe more like a dessert than a tea biscuit. Add in some lemon zest for another flavor component!

Ingredients

  • FOR THE SCONES:
  • 2 cups Flour, All Purpose
  • ⅓ cups Sugar
  • 2 teaspoons Baking Powder
  • ⅛ teaspoons Salt
  • 6 Tablespoons Cold Butter
  • 1 cup Fresh Blueberries
  • 1 whole Egg
  • ½ cups Milk
  • 1-½ teaspoon Vanilla
  • _____
  • FOR THE STRUDEL TOPPING:
  • ¼ cups Brown Sugar
  • ¼ cups Flour
  • 2 teaspoons Cinnamon
  • 2 Tablespoons Butter

Preparation Instructions

In a bowl mix together the dry ingredients for the scones. Cut in the chunks of butter with a pastry knife (I don’t have one so I used 2 knives). It should be crumbly in texture. Gently fold in the blueberries. In a measuring cup mix together the egg, milk and vanilla. Pour into dry ingredients and with a fork, combine just until it forms a dough. (If you want to add the zest of 1 lemon, here’s where you’d throw it in.) You don’t want to over mix it because you are going to turn it out onto a lightly floured surface and knead it 5 or 6 times to incorporate everything.

Roll it into a ball and press it down. Brush a little milk on the top and top with the strudel topping, or omit if you want to cut calories. (To make the strudel topping, mix together the topping ingredients to form a crumb mixture.)

Cut the dough in half, then half again and so on until you get 8 triangles. Bake in a preheated 400ºF oven for 18–20 minutes on a parchment-lined baking sheet.

 
 
_______________________________________

Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 

42 Comments

Comments are closed for this recipe.

Beth H on 8.29.2011

I made these yesterday and the dough ended up being really sticky! I had to add more flour so I could cut them. I thought they were a little dry, but maybe do to having to add more flour. I was really surprised that they weren’t sweeter than I thought they would be! But still pretty good!

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Dione on 8.28.2011

I just finished baking these – we got our second batch of blueberries in from Michigan, and I couldn’t wait to try this recipe. My husband came in the house from a meeting as I pulled the sheet from the oven. He had a huge grin on his face and told me THANK YOU for making these for him, he was so excited to try one when they cooled a bit. We’ve been married 38 years and I’ve NEVER seen him eat a scone. You have made a scone lover out of him. I’ve NEVER make a scone before, and you made a scone baker out of me. YUMMMM!

Lisa L on 8.28.2011

I made these– they were just so-so to me. Tasted like a bisquit with blueberries in it. Even the topping surprisingly didn’t add much. They were really dry– but then I’m really picky about scones. I think they need sour cream or buttermilk to help w/ the moistness, & they need to be a little sweeter. But if you like a bisquit type scone that’s not too sweet, this will be perfect.

Leslie, the Home Maker on 8.26.2011

YUMMO!
I am a scone snob ;)
And these look beautiful!
I am going to try them!
Thank you for posting this!
HUGS and BLESSINGS!
~Leslie

Peace L. on 8.26.2011

I was right there with you all the way-till you dumped the fried egg on it. I will DEFINITLY be making this, but my fried egg will be on a separate plate. lol
It looks glorious in the picture though! :)