Blueberry Streusel Scones

My mother in law recently visited us and she will stay with us till December this year. I wanted to cook or bake something for her while she is here. From her last visit to US, I found that she loves blueberry pastry. So I decided to bake this blueberry scone for her. This recipe is super easy and fast.

I got the recipe from joy of baking but making a little changes to reduce the sugar. The top of the scone is crunchy and sweet, while the scone itself is soft.

Scone ingredient:
2 cups of all purpose flour
1/4 cup of sugar
2 teaspoons of baking powder
1/4 teaspoons of salt
6 tablespoons of cold unsalted butter (cut into small pieces)
1 cup of fresh blueberry or frozen blueberry (do not thaw if use frozen blueberry)
1 egg, lightly beaten
1 teaspoon of vanilla extract
1/2 cup of milk

Streusel topping ingredient:
1/4 cup all purpose flour
1/8 cup of brown sugar
2 tablespoon of cold butter (cut into small pieces)

Scone:
1. Whisk all purpose flour, baking powder, salt and sugar together.
2. Cut butter into small pieces and blended into mixture above. The mixture will look like coarse crumb.
3. Fold in blueberry.
4. In a separate bowl, lightly beaten the egg. Add vanilla extract and milk. Pour this into flour mixture and stir until the dough comes together. Do not over mix the dough or the scone will turn out tough.
5. Transfer the dough to a lightly flour surface and pat the dough to a 7 inch round. Use knife to cut it into 12 portion.

Streusel topping:
1. Mix flour and brown sugar together. Cut butter into small pieces and add to the mixture.
2. Top scone with streusel topping.

Preheat oven at 400F and bake for 18-22 minutes or until nicely brown.

Fresh from oven