Blueberries were one of my Mom’s favorite fruits. She would add them to everything she could from cereal to cottage cheese and yogurt. I thought it would be fun to make a blueberry scone that was reminiscent of an Entenmann’s coffee cake which we loved growing up and Mom always had on hand for unexpected company that may drop in. So combining the two concepts turned out so great. These scones are so delicious, you seriously do not need any preserves or any added accompaniments to them….. but you certainly could if you wanted! I can see adding blueberry preserves with clotted cream and a big pot of hot tea for a late afternoon pick me up! Delish!

2 1/4 cups all purpose flour 1/4 cup heavy cream

1/2 cup sugar 1 teaspoon vanilla extract

1/2cup butter - cubed 1 large egg

2 teaspoons baking powder 1/4 teaspoon grated lemon peel

1/2 teaspoon salt 1 1/2 cups fresh or thawed and drained frozen blueberries

Preheat oven to 375. Lightly butter an 11 inch diameter circle in the center of a baking sheet.

In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and place onto the flour mixture. With a pastry blender or two knives, cut in the butter cubes until mixture resembles course crumbs.

In a small bowl, sir together eggs, cream, vanilla and lemon peel. Add the egg mixture to the flour mixture and stir to combine. The dough should be sticky. With lightly floured hands, gently knead in the blueberries until evenly distributed.

Using a pastry cutter (or sometimes I have used the top of a glass), cut the dough into

2 1/2” diameter circles and place in the center of the prepared baking sheet.

Sprinkle the crumb topping evenly over the dough (recipe follows) Press topping lightly into the dough. Bake for 13-15 minutes or until lightly browned. Remove and place on a wire rack and let cool for 15 minutes. Serve warm or let cool completely and store in an air tight container.

Prepare crumb topping

Crumb Topping

3/4 cups all purpose flour 1/8 teaspoon cinnamon

1/4 cup firmly packed lightly brown sugar 1/4 cup butter, chilled

In a small bowl, stir together the flour, brown sugar, and cinnamon. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives, cut the butter until the mixture resembles course crumbs. Sprinkle the topping mixture evenly over the dough to cover.

Bake for 15-20 minutes until toothpick comes out clean. Serve warm with your favorite blueberry or lemon preserves

Blueberry Coffeecake Scones with Crumb Topping

Yield: 8-10 Scones

Author: Anita Casano

These scones are so delicious, you seriously will not need any preserves or cream. Enjoy with or without!

Ingredients

For Scone Recipe

2 1/4 cups all purpose flour
1/4 cup heavy whipping cream
1/2 cup sugar
1 tsp vanilla
1/2 cup (1 stick) cold butter - cubed
1 large egg
2 tsp baking powder
1/4 tsp lemon zest - grated
1/2 tsp salt
1 1/2 cups fresh or frozen, thawed and drained blueberries

For Crumb Topping Recipe

3/4 cups all purpose flour
1/8 tsp cinnamon
1/4 cup firmly packed light brown sugar
1/4 cup butter, chilled

Instructions

Scone Recipe

Pre-heat oven to 375 degrees
Lightly spray a cookie sheet or cover with parchment paper (I use a stone baking pan that is lightly sprayed)
In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2" cubes and add to the flour mixture. With a pastry blender or two knives, cut in butter cubes until mixture resembles course crumbs.
In a small bowl, stir together eggs, cream, vanilla and lemon zest. Add the egg mixture to the flour mixture and stir to combine. The dough should be sticky. If it is too dry, add a little bit more cream until the right consistency. With lightly floured hands, knead in the blueberries gently until evenly distributed.
Using a pastry or cookie cutter, or even the top of a glass will work, and cut the dough into 2 1/2" diameter circles and place on your prepared cookie sheet.
Sprinkle the crumb topping (recipe follows) evenly over the tops of the scones. Press the topping lightly into the dough.
Bake for 13-15 minutes or until a toothpick when inserted into the center comes out clean.
Remove from the oven and place on a wire rack and let cool for 15 minutes.
Serve warm with your favorite preserves or let cool completely and wrap individually or store in an airtight container

Crumb Topping Recipe

In a small bowl, stir together flour, brown sugar, and cinnamon.
Cut the butter into 1/2" cubes and distribute them over flour mixture
With a pastry blender or two knives, cut the butter until mixture resembles course crumbs
Sprinkle the topping mixture evenly to cover over the dough. Lightly press into the dough before baking