SCONES
- 2 ¼ cups all purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, chilled
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla
- ¼ teaspoon grated lemon peel
- 1 ½ cups fresh blueberries
(thawed & drained work fine too)
CRUMB TOPPING
- ¾ cup all purpose flour
- ¼ cup firmly packed light brown sugar
- 1/8 teaspoon ground cinnamon
- ¼ cup unsalted butter, chilled
Preheat oven to 375 degrees. Lightly butter an 11-inch diameter circle in the center of a baking sheet. In a large bowl, stir together the flour, sugar, baking powder & salt. Cut the butter into ½-inch cubes & distribute them over the flour mixture. With a pastry blender or two kitchen knives use scissors style, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, milk, vanilla & lemon peel. Add the egg mixture to the flour mixture & stir to combine. The dough will be sticky. With lightly floured hands, gently knead in the blueberries until evenly distributed & pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
To prepare the topping, in a small bowl stir together the flour, brown sugar & cinnamon. With a pastry blender or two kitchen knives, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping mixture evenly over the dough to cover. Press crumb topping lightly into the dough. With a serrated knife, cut the circle into 8 wedges. Bake for 30 to 35 minutes, until the top is lightly browned & a toothpick inserted into the center, comes out clean.
Remove the baking sheet to a wire rack & cool for 15 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm.