Blueberry Streusel Scones

These scones are a classic breakfast treat, loved year-round by bakers of all skill levels. They’re also gluten free and vegan if you need to cater to different tastes. The recipe is easy enough for beginners but satisfyingly piquant for more experienced bakers too!

Blueberry scones are a delicious and easy to make breakfast or dessert. They are made with flour, sugar, salt, butter, eggs, vanilla extract, and fresh blueberries. Read more in detail here: blueberry scones.

With a rich streusel topping, you can take basic Blueberry Scones to the next level. These delightful blueberry streusel scones are the ideal way to use up all of those in-season blueberries!

Scones with Blueberries and Buttery Streusel

It might be difficult to find a good scone recipe. I don’t know about you, but I’ve tasted (and baked) my fair share of dry, crumbly, flavorless scones that have caused me to swear off scones for good. My friends, these are gloomy days. I’ll never write off scones again after preparing these fluffy and luscious traditional cream scones cooked with blueberries and topped with a buttery streusel topping. These blueberry streusel scones will be on my mind for any occasion.

It’s Monday today, so that’s the occasion.

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The blueberry streusel scones would be lovely for a Mother’s Day breakfast, a baby shower, a bridal shower, or a birthday party. This wonderful blueberry scone recipe will be spoken about for days.

Another nice thing about blueberry scones is that if fresh blueberries aren’t available, you can always make them using frozen blueberries!

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What is the best way to create moist scones?

I’m right there with you. So many flavorless, dry, cakey, thick, rock hard, disappointing scones have been prepared by me. Despite their basic ingredients and preparation, they’re a famously difficult baked dish to master.

When you get them right, though…damn, they’re delicious.

And these blueberry streusel scones are just what the doctor ordered. They’re ideal.

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What’s the best way to keep fruit from sinking into baked goods?

It’s an age-old story. You may have heard of this technique before, but if you haven’t, you should!

Simply coat your fresh or frozen fruit in a tablespoon or two of flour before incorporating it into your scone batter. This stops the fruit from sinking by allowing it to bond with the batter.

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Scones with cream vs. scones with sour cream

We tried a variety of various variants while testing this dish, like we usually do. We ended up omitting the eggs and yolks, increasing the sugar (duh), chilling the flour to keep the dough cool, and adding vanilla essence. All of them were no-brainers.

The decision between sour cream (we actually used Greek yogurt, but they serve the same function in this situation) and heavy cream was particularly difficult. We liked the acidic juicy taste of sour cream, but we preferred the velvety texture of heavy cream.

What is our solution? Combine the two!

In these traditional blueberry scones, we used half cream and half greek yogurt to give them both acidity and structure.

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We can’t wait to hear how much you like these blueberry streusel scones that melt in your mouth!

Enjoy!

Sofi

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With a luscious streusel topping, you can take Classic Blueberry Scones to the next level. These delicious Blueberry Streusel Scones are the ideal Mother’s Day treat!

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 25-30 minutes
  • 10 minute total time
  • Yield: 8 large scones or 16 regular scones 1x
  • Scones is a category of baked goods.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 25-30 minutes
  • 10 minute total time
  • Yield: 8 large scones or 16 regular scones 1x
  • Scones is a category of baked goods.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 25-30 minutes
  • 10 minute total time
  • Yield: 8 large scones or 16 regular scones 1x
  • Scones is a category of baked goods.
  • Baked method
  • American cuisine

Ingredients

to make the scones

  • 2 cups flour (all-purpose)
  • 1/2 cup sugar (granulated)
  • 3 tablespoons powdered baking soda
  • a half teaspoon of salt
  • chilled, cut into tiny cubes 1/2 cup unsalted butter
  • *Greek yogurt, 6 tblsp.
  • heavy cream, 6–8 teaspoons
  • vanilla extract (two tablespoons)
  • 1 1/2 cups blueberries, fresh or frozen, floured

for the streusel topping

  • 1/2 cup flour (all-purpose)
  • 3 tablespoons sugar (white)
  • 3 tbsp. brown sugar, granulated
  • a quarter teaspoon of cinnamon
  • a sprinkle of salt
  • 2 tablespoons softened unsalted butter

Instructions

  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Sift together the flour, sugar, baking powder, and salt in a large mixing basin. Place for 10 minutes in the freezer. Keeping all of your components chilled will aid in the creation of a fluffy, buttery scone. Cut the butter into the dry ingredients with a pastry cutter until the mixture resembles gritty sand. If the butter is melting or becoming warm, place the mixing bowl in the freezer for a few minutes to keep it cool.
  3. In a mixing bowl, combine the Greek yogurt, 6 tablespoons heavy cream, and the vanilla extract with a fork until barely combined. The dough shouldn’t be moist, but it should hold together well enough to form a disk. Add a tablespoon of cream at a time until the dough comes together if it’s too dry or crumbly. Fold in the blueberries that have been frozen. Make sure your dough isn’t overworked or overmixed.
  4. While you’re making the streusel, chill the dough. To prepare the streusel, whisk together the flour, sugars, salt, and cinnamon in a mixing dish. Set aside after cutting in the softened butter until clumps form.
  5. Form the dough into a 9-inch circle* on the prepared baking sheet. It doesn’t have to be flawless, but try to maintain the thickness constant. To prevent the dough from sticking to your hands, flour them. Because a rolling pin might squish your berries, we prefer to form this dough with our hands. Cut the circle into 8 wedges with a sharp knife, gently separating them so they have space to expand on the baking sheet.
  6. Brush the tops of the scones with a tiny quantity of cream in a bowl and a pastry brush. Spread the streusel topping evenly over the whole surface of the scones. Bake for 25-30 minutes at 400°F, or until the scones are golden brown around the edges and a knife inserted into the center comes out clean.
  7. Allow time for cooling. Enjoy with a pat of butter and a cup of tea! Scones may be stored at room temperature for up to 5 days or frozen for up to a month in an airtight container.

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Notes

*If you don’t have Greek yogurt on hand, sour cream will suffice.

*If you want to assist the disk hold its shape even more, bake it in a spring form pan. A greased and floured 9 or 10 inch spring form pan is recommended.

*If you want smaller scones, split the dough into two 5 inch circles and cut each circle into eight pieces!

Watch This Video-

These scones are a great way to use up some leftover cranberries. They’re also easy to make and always delicious. Reference: joy of baking scones cranberry.

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