Blueberry Streusel Scones with Sweet Lemon Butter

Blueberry Streusel Scones with Sweet Lemon Butter

Blueberries and lemon are such a natural pairing. And, when you fold them into flour and butter – divine. If I were going to throw an Easter brunch these would definitely be on the menu. Putting streusel topping on scones is such a brilliant idea and the lemon butter is so good I could almost eat it with a spoon. That’s saying a lot because I’m not the type of person to slather butter on things.

I know blueberries aren’t really in season right now but they were on sale and so delicious I couldn’t pass them up. If you don’t have access to fresh blueberries I’m sure you can use frozen. I use frozen blueberries often in my blueberry sour cream muffins and they turn out great every time. You’ll want to put them in frozen and work fast. If the blueberries thaw while you’re still working with the dough, the juices from the thawing berries will turn the dough an unattractive grey colour.

Scones are best served warm so you don’t want to bake them too far ahead of time. If you want to make them ahead you can get them ready for the oven and then freeze them, completely prepared on the baking sheet. Bake from frozen, adding a few minutes to the baking time.

Happy Easter everyone!

Blueberry Streusel Scones with Sweet Lemon Butter

Blueberry Streusel Scones with Sweet Lemon Butter
 
Refrigerate the dough any time it has to sit and wait – this will make sure the butter stays nice and cold.
Makes: 8 scones, ½ cup butter
Ingredients
Blueberry Scones
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • 1 teaspoon grated lemon zest
  • 6 tablespoons unsalted butter, cold
  • 1 cup blueberries
  • 1 large egg
  • ½ cup milk
  • 1.5 teaspoons vanilla
Streusel Topping
  • ¼ cup brown sugar
  • ¼ cup flour
  • 1 teaspoon cinnamon
  • pinch salt
  • 2 tablespoon unsalted butter, softened
Lemon Butter
  • ½ cup unsalted butter, softened
  • zest and juice of 1 lemon
  • ½ cup icing (confectioners) sugar
Instructions
Blueberry Scones
  1. Combine flour, sugar, baking powder, salt and lemon zest in a large bowl. Using a cheese grater, grate half the butter into the flour mixture. Toss with fingers, to coat, then grate in remaining butter. Toss with fingers until evenly combined. Toss in blueberries.
  2. Mix together egg, milk and vanilla. Gently stir it into flour mixture, with a fork, just until everything is moistened. Turn it out onto a well floured surface. Knead 5-6 times or until everything incorporates together. Making sure there’s a good layer of flour underneath so that the dough doesn’t stick to the surface, shape the dough into a rough ball and flatten it into a disk (I made mine about 7 inches). Brush the top of the dough with a bit of milk; sprinkle streusel topping over all. Cut the dough in 8 pieces, forming 8 triangles. Transfer pieces to a parchment-lined baking sheet.
  3. Bake at 400º for 20-25 minutes or until golden brown. Transfer to a wire rack to cool. Let cool 10 minutes before serving. Serve with lemon butter, if desired.
Streusel Topping
  1. Mix together ingredients until well combined.
Lemon Butter
  1. Beat together all ingredients until well combined. Serve immediately or make ahead and refrigerate.
  2. If making ahead, remove from fridge 1 hour before serving to soften.

Scone recipe adapted from Running with the Devil(ed) Eggs via Tasty Kitchen Blog.