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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!
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.