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!
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
1/2 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.