Streusel Scones Recipes

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BLUEBERRY STREUSEL SCONES



Blueberry Streusel Scones image

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!

Provided by Sofi | Broma Bakery

Categories     scones

Time 40m

Number Of Ingredients 15

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
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

Steps:

  • 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!

FIGGY STREUSEL SCONES



Figgy Streusel Scones image

Homemade Streusel Scones topped with a thick later of sweet cinnamon sugar streusel and packed with delicious fresh figs.

Provided by Nick

Time 1h

Yield 8 Scones

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold
6-8 fresh figs, chopped
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla
1/2 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
Pinch of salt
2 tablespoons unsalted butter, melted

Steps:

  • 1) Preheat oven to 400 degrees F.
  • 2) In a large bowl, mix together the flour, sugar, baking powder, and salt. Then cube the cold butter and work it into the dry stuff until the butter is in pea-sized pieces. You can use your clean fingers or a pastry cutter.
  • 3) Chop off stems from figs and then roughly chop them. Stir them into the dry ingredients.
  • 4) In a separate bowl, whisk together buttermilk, egg, and vanilla. Then stir this into the dry stuff. Just mix it until the dough is pulled together, but try not to overwork it.
  • 5) Line a baking sheet with parchment paper and scoop the dough out onto the parchment paper. Form a rough circle out of the dough about 3/4 inch thick and 10 inches in diameter.
  • 6) In a small bowl, stir together streusel ingredients and then drizzle in melted butter. Stir it together and then pack the streusel onto the scone round.
  • 7) Chop the scones into 8 even triangles. Then bake it for 20-25 minutes at 400 degrees.
  • 8) Let the scones cool for a bit before eating them. I actually think these are best at room temperature when they are really flaky.

CINNAMON STREUSEL SCONES



Cinnamon Streusel Scones image

Yield Serves 8

Number Of Ingredients 1

IngredientsScones 2 cups of all-purpose flour 1/2 cup of granulated sugar - I used Truvia the baking blend 1 tsp of baking powder 1 tsp of baking soda 1/2 tsp of salt 1/2 tsp of ground cinnamon 6 tbs of cold butter, diced 1 tsp of vanilla extract 1 egg + 1 tsp of water / or egg wash (optional) 1/3 cup of sour cream 1/3 cup of yogurt - I used vanilla Dannon light and fit 3/4 cup of cinnamon chips Streusel 2 tbs of cold butter 2 tbs of all-purpose flour 1/4 cup of brown sugar - I used Truvia Brown Sugar Blend 1 tsp of ground cinnamon Cinnamon Glaze 1/2 cup of confectioners' sugar - I used Swerve 1/2 tsp of vanilla extract 1/4 tsp of cinnamon 3-4 tsp of water - depending on the desired consistency

Steps:

  • InstructionsPreheat oven to 375° Fahrenheit. Prepare a cookie sheet with parchment paper, silicone mat or simply spray it with cooking spray. Streusel Place all ingredients for the streusel (butter, cinnamon, brown sugar and flour) in the food processor and pulse a few times until the ingredients are combined. Place in a small bowl and set aside. Scones Place dry ingredients (salt, flour, baking powder, baking soda, cinnamon and truvia, swerve or sugar) in a large bowl and whisk until they are mixed. Place dry ingredients in the food processor and add the butter. Pulse for a few seconds and add the wet ingredients (yogurt, sour cream, vanilla). Process at medium-high for about a minute or until all ingredients are combined and the dough is form into a ball on the side of bowl of the food processor. Fold in cinnamon chips. Knead the dough for a few minutes on a floured surface. Roll dough into an 1 inch thick disk. If you decide to use the egg wash, brush the scones with the beaten egg + 1 tbsp of water on top or you can use a couple of tbs of milk to brush the scones. Press the streusel over the top of the scones and then cut the circle into 8 pieces. Bake for approximately 15-20 minutes or until the scones are lightly golden. Remove scones from the oven and place on a cooling rack. Glaze Whisk the confectioners sugar, cinnamon and vanilla extract with 3 to 4 tbs of water (depending on the desired consistency) and drizzle over the scones once they have cool down.

LEMON STREUSEL SCONES



Lemon Streusel Scones image

Makes 8

Number Of Ingredients 18

3 cups (375 grams) all-purpose flour
½ cup (100 grams) granulated sugar
1 tablespoon (15 grams) baking powder
1 tablespoon (3 grams) lemon zest
¾ teaspoon (2.25 grams) kosher salt
¾ cup (170 grams) cold unsalted butter, grated
½ cup (57 grams) sliced almonds
1 cup (240 grams) whole milk
1 large egg (50 grams)
Cardamom Streusel Topping (recipe follows)
Lemon Glaze (recipe follows)
¼ cup (31 grams) all-purpose flour
¼ cup (55 grams) firmly packed light brown sugar
½ teaspoon (1 gram) ground cardamom
2 tablespoons (28 grams) unsalted butter, softened and cubed
1 cup (120 grams) confectioners' sugar
1 tablespoon (3 grams) lemon zest
2 tablespoons (30 grams) fresh lemon juice

Steps:

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, zest, and salt. Add cold butter, tossing to coat. Cover and freeze for 15 minutes. Stir in almonds.
  • In a small bowl, whisk together milk and egg. Add milk mixture to flour mixture, stirring and folding just until moistened.
  • Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Shape dough into an 8-inch circle. Top with Cardamom Streusel Topping. Using a bench scraper or sharp knife, cut into 8 wedges. Place about 1½ inches apart on prepared pan. Freeze for 10 minutes.
  • Bake until golden brown, 12 to 18 minutes. Let cool completely. Drizzle with Lemon Glaze.
  • In a small bowl, whisk together flour, brown sugar, and cardamom. Add butter, pinching with fingers to incorporate. Squeeze mixture into large clumps. Use immediately, or refrigerate in an airtight container for up to 3 days.
  • In a small bowl, whisk together all ingredients. Use immediately.

STREUSEL SCONES



Streusel Scones image

You can now have your scones and coffee cake in one! I made these this morning and they certainly deserve to be show cased here. Since you use buttermilk in this recipe it isn't too fatty, so will not make you feel all that guilty!

Provided by Marz7215

Categories     Scones

Time 25m

Yield 16 scone wedges, 16 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, chilled and cut into pieces
1/2 cup buttermilk
1/4 cup water
1/4 cup quick-cooking oats
1/4 cup brown sugar
1 tablespoon butter, melted
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 400°F.
  • Combine the first five ingredients in a medium sized bowl. Add the butter and cut into the flour mixture with a pastry blender to make coarse meal.
  • In another bowl, combine the buttermilk and water. Add the wet ingredients to the dry ingredients and mix together gently, just until blended.
  • Turn the dough onto a floured surface, knead a few times, and divide into two equal sized balls. Pat each ball into a 6 inch circle, slightly mounded, and place on ungreased baking sheet.
  • In a small bowl mix together the topping ingredients until crumbly. Spread the topping over the top of the two 6 inch circles and gently pat inches.
  • With a floured knife, cut each 6-inch circle into 8 wedges, wiggling the knife slightly to separate the wedges from each other. When the scones are baked you will be able to easily pull them apart. The sides will be straight and soft.
  • Bake 15 minutes or until golden brown.

Nutrition Facts : Calories 123.8, Fat 3.9, SaturatedFat 2.4, Cholesterol 9.8, Sodium 136.8, Carbohydrate 20.2, Fiber 0.6, Sugar 6.9, Protein 2.2

BLUEBERRY STREUSEL SCONES



Blueberry Streusel Scones image

Make and share this Blueberry Streusel Scones recipe from Food.com.

Provided by Alia55

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into pieces
1 cup fresh blueberries
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup cream
milk or cream
1/4 cup brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into pieces

Steps:

  • Preheat oven to 425 degrees F
  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Cut the butter into small pieces and blend into the flour mixture with a pastry blender till it is crumbly.
  • Gently fold in the blueberries.
  • In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together.
  • Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick.
  • Cut this circle in half, then cut each half into four pie-shaped wedges.
  • Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
  • In a small bowl whisk together the brown sugar, ¼ cup flour, and cinnamon.
  • With a pastry blender cut in the 2 tbs butter until crumbly.
  • Top each scone with a teaspoon or two of the brown sugar mixture.
  • Bake the scones until nicely browned, about 20 minutes or until a toothpick inserted in the center of a scone comes out clean.
  • Transfer to a wire rack to cool slightly.

Nutrition Facts : Calories 345.5, Fat 17.2, SaturatedFat 10.4, Cholesterol 73.5, Sodium 146.2, Carbohydrate 43.4, Fiber 1.5, Sugar 14.9, Protein 5

CHERRY ALMOND STREUSEL SCONES



Cherry Almond Streusel Scones image

My kids and I love to mix the ingredients together and turn out these delicious scones. The tart cherries and the brown sugar and almond streusel complement the tender scones perfectly. -Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Time 35m

Yield 8 scones.

Number Of Ingredients 16

2 cups all-purpose flour
6 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold butter, cubed
3/4 cup heavy whipping cream
1 large egg, lightly beaten
1/2 teaspoon almond extract
3/4 cup dried cherries
STREUSEL:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Pinch salt
1 tablespoon cold butter
2 tablespoons sliced almonds

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk the cream, egg and extract; stir into crumb mixture just until moistened. Stir in cherries. Transfer to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. , For streusel, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in almonds. Sprinkle over dough. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 404 calories, Fat 20g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 311mg sodium, Carbohydrate 51g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.

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Top Asked Questions

How many calories are in a streusel Scone?
For streusel, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in almonds. Sprinkle over dough. Bake at 400° for 20-25 minutes or until golden brown. Serve warm. 1 scone: 404 calories, 20g fat (12g saturated fat), 75mg cholesterol, 311mg sodium, 51g carbohydrate (24g sugars, 1g fiber), 5g protein.
How to make blueberry streusel scones for mother’s Day?
These Blueberry Streusel Scones are the perfect scrumptious treat for Mother’s Day! 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.
How to bake scones in the oven?
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.
What is the best recipe for Christmas cake streusel?
Directions In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. For streusel, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in almonds. Bake at 400° for 20-25 minutes or until golden brown. Serve warm.

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