Streusel Scones Recipes

BLUEBERRY STREUSEL SCONES

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

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

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

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

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.

BLUEBERRY STREUSEL SCONES

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.

CHERRY ALMOND STREUSEL SCONES

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.