2cupsflour(can use ⅓ whole wheat flour if desired)
⅓cupsugar
2teaspoonsbaking powder
¼teaspoonsalt
6tablespoonsunsalted butter(cold, and cut into small pieces)
1cupblueberries(fresh, but you can use frozen if you don't thaw them)
1large egg
1teaspoonvanilla
½cupmilk
Streusel
¼cuppacked light brown sugar
¼cupflour
½teaspooncinnamon
2tablespoonsbutter(cold, and cut into small pieces)
Instructions
Whisk together flour, sugar, baking powder, and salt. Use a pastry cutter or two knives to cut the butter into the flour mixture until the mixture looks like crumbs. Fold in blueberries.
In a separate bowl or measuring cup, whisk together the egg, vanilla, and milk. Add to the flour mixture. Use a fork to stir until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface. Knead it by folding it over itself a 5-6 times. Pat the dough into a 7-inch circle. Cut into 8 wedges (I like a bench scraper for this).
Streusel
Mix together brown sugar, flour, and cinnamon. Use your pastry cutter or knives to cut the butter into the mixture until the mixture is crumbly. It will stick together at this point.
Top scones with streusel before or after moving them to a parchment-lined baking sheet. (If you top them with streusel before moving, the streusel will fall off and you will have to pat it back on. I don't mind this. Otherwise, move the scones, then pat on 2 teaspoons of streusel. You may have leftover streusel.)
Bake in a 400F oven until the scones are browned, 18-22 minutes, until the scones are browned and a toothpick in the center comes out clean. Serve warm. Scones are best the day they are made. Streusel will become soggy after that.