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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!

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!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 24 minute
  • Yield: 8 huge scones or 16 normal sized scones 1x
  • Category: scones
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 24 minute
  • Yield: 8 huge scones or 16 normal sized scones 1x
  • Category: scones
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 24 minute
  • Yield: 8 huge scones or 16 normal sized scones 1x
  • Category: scones
  • Method: baked
  • Cuisine: american

Ingredients

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*
  • 68 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

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.*
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Keywords: fluffy, buttery, blueberry, light, moist, cream, classic, traditional, blueberry, streusel, blueberry streusel, breakfast, mother's day, brunch, weekend brunch, tea time

Notes

*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!