Blueberry Streusel Scones

A lovely scone for breakfast or for an afternoon tea.

Steps

Preheat oven to 425 degrees f.

In a large bowl , whisk together the flour , sugar , baking powder and salt.

Cut the butter into small pieces and blend into the flour mixture with a pastry blender till it is crumbly.

Gently fold in the blueberries.

In a small measuring cup combine the cream , beaten egg and vanilla.

Add this mixture to the flour mixture and stir just until the dough comes together.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11 / 2 inches thick.

Cut this circle in half , then cut each half into four pie-shaped wedges.

Place the scones on the baking sheet.

Brush the tops of the scones with a little cream or milk.

In a small bowl whisk together the brown sugar , cup flour , and cinnamon.

With a pastry blender cut in the 2 tbs butter until crumbly.

Top each scone with a teaspoon or two of the brown sugar mixture.

Bake the scones until.

Ingredients

all-purpose flour, sugar, baking powder, salt, unsalted butter, fresh blueberries, egg, pure vanilla extract, cream, milk, brown sugar, ground cinnamon