A great scone recipe can be hard to come by. I don’t know about you, but I’ve had (and made) my fair share of dry, crumbly, flavorless scones that have led me into dark times in my life where I swore off scones. Dark times, my friends, dark times. But after making these these fluffy and moist classic cream scones baked with blueberries and topped with a buttery streusel topping, I can say I’ll never write off scones again. I’ll be wanting these blueberry streusel scones for every occasion.
Today that occasion is Monday.
The blueberry streusel scones would also be perfect for a Mother’s Day brunch, baby shower, wedding shower, or birthday celebration. We promise people will be raving about this amazing blueberry scone recipe.
Another great thing about blueberry scones, is you can always make them with frozen blueberries if fresh ones aren’t in season!
How to make scones that aren’t dry
I am right there with you guys. I have baked so many flavorless, dry, cakey, dense, rock hard, disappointing scones. Despite their simple recipe and ingredient list, they’re a notoriously slippery baked good to get right.
But when you do get them right…well damn, they’re good.
And these blueberry streusel scones are more than right. They’re perfect.
How to stop fruit from sinking in baked goods?
A tale as old as time. You might’ve heard this trick before, but if you haven’t yet–it’s a great one!
Simply toss your fresh or frozen fruit with a tablespoon or two of flour to coat the fruit before folding into your scone dough. This helps the fruit to bind into the batter and prevents it from sinking.
Cream vs Sour Cream Scones
When testing this recipe we did a bunch of different variations as we always do. We ended up ditching eggs and yolks, upping the sugar (because…duh), refrigerating our flour to keep the dough super cold, and adding in some vanilla extract. All were no brainers.
The one choice that was hard to decide was between sour cream (we used Greek yogurt actually, but they serve the same purpose in this case) and heavy cream. We loved the tangy moist flavor the sour cream gave, but we missed the silky texture the heavy cream produced.
Our solution? Do both!
We used half cream and half greek yogurt in these classic blueberry scones so that you’ll get that tang AND that texture.
We can’t wait to hear how much you love these melt in your mouth blueberry streusel scones!
Blueberry Streusel Scones
Take Classic Blueberry Scones up a notch with a decadent streusel topping. These Blueberry Streusel Scones are the perfect scrumptious treat for Mother’s Day!
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: -26062658.116667 minute
- Yield: 8 huge scones or 16 normal sized scones 1x
- Category: scones
- Method: baked
- Cuisine: american
for the scones
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 6 tablespoons Greek yogurt*
- 6–8 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh or frozen blueberries coated with flour
for the streusel
- 1/2 cup all purpose flour
- 3 tablespoons white sugar
- 3 tablespoons brown sugar, packed
- 1/4 teaspoon cinnamon
- pinch of salt
- 2 tablespoons unsalted butter softened
- Preheat the oven to 400°F and line a baking sheet with parchment paper.*
- In a large mixing bowl sift together the flour, sugar, baking powder, and salt. Place in the freezer for 10 minutes. Keeping all your ingredients cold will help to produce a fluffy, thick, and buttery scone. Using a pastry cutter cut the butter into the dry ingredients until the mixture resembles coarse sand. If the butter is feeling melted or warm, stick the mixing bowl in the freezer for a couple of minutes to keep the butter cold.
- Add the Greek yogurt, 6 tablespoons of heavy cream, and the vanilla to the mixing bowl and use a fork to stir everything together until just mixed. The dough shouldn’t be wet, but should stick together so you can easily form a disk. If the dough is too dry or crumbly add in a tablespoon of cream at a time until the dough comes together. Fold in the frozen blueberries. Be sure to not over mix or overwork your dough.
- Set the dough in the fridge while you make the streusel. To make the streusel, combine the flour, sugars, salt, and cinnamon in a bowl and mix together. Cut in the softened butter until clumps begin to form and set aside.
- On your prepared baking sheet form the dough into a 9 inch circle*. It doesn’t need to be perfect, but try to keep it consistent in terms of thickness. You’ll want to flour your hands to make sure the dough doesn’t stick. We prefer to just shape this dough with our hands as a rolling pin can squash your berries. Using a sharp knife cut the circle into 8 wedges, separating them slightly, so they will have some room to expand on your baking sheet.
- Place a small amount of cream in a bowl and using a pastry brush, brush the top of the scones. Sprinkle the scones with the streusel topping to cover the entire surface evenly. Bake at 400°F for about 25-30 minutes or until the scones are just starting to brown at the edges and a knife inserted into the middle comes out clean.
- Allow to cool. Enjoy with some butter and tea! Scones will keep well at room temperature in an airtight container for up to 5 days, or freeze for up to a month!
*If you don’t have Greek yogurt on hand, you can use sour cream too!
*You can also make these in a spring form pan to help the disk keep it’s shape even more. We recommend a 9 or 10 inch buttered and floured spring form pan.
*If you would prefer smaller scones, you can divide the dough into two 5 inch circles and cut into 8 pieces each!
Keywords: fluffy, buttery, blueberry, light, moist, cream, classic, traditional, blueberry, streusel, blueberry streusel, breakfast, mother's day, brunch, weekend brunch, tea time