Blueberry coffeecake scones

Blueberry Coffeecake Scones recipe

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Ingredients for Scones
2-1/4 cups all-purpose flour
1/2 cup granulated sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 Tablespoon lemon juice
2 cups frozen or fresh blueberries
Ingredients for Crumb Topping
3/4 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped walnuts (optional)


Preheat oven to 375 degrees. Lightly grease 11-inch circle of baking sheet.

In a large bowl, stir or whisk together the flour, sugar, baking powder, and salt. Soften the butter (in microwave 30 to 45 seconds) and mix into flour mixture with a pastry blender or large fork. Cut in the butter until mixture resembles coarse crumbs.

In a small bowl, stir together the eggs, milk, vanilla, lemon peel, and lemon juice. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. Fold in blueberries. With lightly floured hands, pat the dough into a 9-inch circle in the center of the prepared baking sheet.

Crumb Topping:In a small bowl, stir together the flour, brown sugar, cinnamon, and nutmeg. Using a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chopped walnuts. Press the crumb topping lightly into the dough.

Bake 30 to 35 minutes or until a cake tester or toothpick inserted in the center comes out clean. Place baking sheet on wire rack and cool for 15 minutes. Cut into wedge-shaped pieces. Serve warm or cooled. Store in refrigerator.

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