Blueberry Crumb Scones

There are two things that I really love in the morning, like a guilty pleasure. First are scones, love scones no matter what is in them. Second would be a blueberry muffin with a delicious, crumbly streusel topping. Yum and yum! Yesterday I had ordered blueberries as a snack for after lunch, apparently the restaurant got them from the food store on the way to deliver because they came in the original container, price tag & all. There was no way I was eating a whole container full of blueberries so last night I figured why not try to mix my two guilty pleasure breakfasts into one.

I chose a classic scone recipe from the NY Times and a streusel topping compliments of Martha Stewart. The only thing I would change is maybe a little less flour in the streusel. Otherwise these scones are amazing with the fresh blueberries AND the crumb topping, how can I not love them. Honestly wish I didn’t, I had at least 2 scones last night around 10pm and I started dipping into the crumb topping on some others. Self control Lacy!!

I’m going to be hard pressed to not eat the remaining scones tonight! 😉

Blueberry Crumb Scones
adapted from the NY Times & Martha Stewart


For the Streusel Topping:
3/4 cup all-purpose flour
1/2 cup packed light-brown sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter

For the Scones:
2 cups whole wheat pastry flour, more as needed
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons sugar
5 tablespoons cold butter, cut into pieces
1 egg
1/2 to 3/4 cup buttermilk, more for brushing
1 cup fresh blueberries


In a medium bowl, combine flour, sugar, and salt. Cut in the butter using your hands, or a pastry blender until well combined and crumbly. Refrigerate until needed.

Heat the oven to 450 degrees.

Put the flour, salt, baking powder and sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.

Add the egg and just enough buttermilk to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands. Fold in the blueberries until well distributed.

Turn the dough onto a lightly floured surface then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of buttermilk and sprinkle with the streusel topping.

Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately.

Yields 8-10 scones.

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13 Responses to “Blueberry Crumb Scones”

  1. August 30, 2011 at 11:42 am #

    Very interesting ideas! I’ll be back for your new articles!

  2. August 19, 2011 at 7:56 pm #

    Your scone has a struesel topping! Love it! I could go for one of these in the morning!

  3. August 19, 2011 at 1:19 am #

    wow 1 i am glad i blog over, i simply love blueberries and yours looks so yummy. will try this out one day ,
    hi, i am wan from malaysia, do visit my blog too, would like to read a comment from you also, have a nice day.

  4. August 18, 2011 at 9:11 pm #

    These scones are right up my alley. I love “crumb” desserts and blueberries. I just bought a fresh quart of blueberries today… YIPPEE!

  5. August 18, 2011 at 12:33 pm #

    I am still waiting to try a recipe like yours with blueberries, its not only really expensive but the goods ones are so difficult to come by here in Malaysia, its oozing with taste.

  6. August 16, 2011 at 11:56 pm #

    These are some of the prettiest scones…. Blueberry scones and muffins? You need to add blueberries to your list! My hubby would go crazy for these!

  7. August 16, 2011 at 8:26 pm #

    Scones are always a special treat for breakfast….adding the crumb topping sounds like quite the breakfast. YUM!

  8. August 16, 2011 at 7:58 pm #

    I’m a scone lover too and these look yum!

  9. August 16, 2011 at 7:49 pm #

    Your scones sound awesome, they are a “guilty pleasure” for me too. I really enjoy them when I eat them though!

  10. August 16, 2011 at 7:44 pm #

    Ooh-I can tell these are skating on the edge of being just like a big cookie and that I just the way I like my scones. Tasty touch also, putting the topping on there-yum!

  11. August 16, 2011 at 7:18 pm #

    I make scones regularly for work but they are usually pretty ordinary wih just raisins. Maybe I nee to kick it up like this. They look good

  12. August 16, 2011 at 7:17 pm #

    Oh my a scone with crumb topping?! And I thought scones couldnt get any better…

  13. August 16, 2011 at 7:06 pm #

    Love scones. Great recipe! Yum!