Blueberry Strudel Scones


2 cups flour
cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1 egg
1 teaspoon vanilla
1/4 cup cold butter cut into chunks
Strudel topping:
1/4 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
2 tablespoons butter


In a bowl mix together the dry ingredients. Cut in the chunks of butter with a pastry knife (I don't have one so I used 2 knives). It should be crumbly in texture. Gently fold in the blueberries. In a measuring cup mix together the egg, milk and vanilla. Pour into dry ingredients and with a fork combine just until it forms a dough. You don't want to over mix it because you are going to turn it out onto a lightly floured surface and knead it 5 or 6 times to incorporate everything.
Roll it into a ball and press it down. Brush a little milk on the top and top with the strudel topping - or omit if you want to cut calories.
Strudel Topping - mix together all ingredients to form a crumb mixture
Cut it in half, then half again and so on until you get 8 triangles.
Bake in a preheated 400F oven for 18-20 minutes on a parchment lined baking sheet.



I had some fresh blueberries kickin it in the fridge that just didnt make it into cererals or oatmeal. I wanted something different than a muffin and I had never made scones this was the first attempt and have to say they turned out fantastic!

Check out this and more recipes at my blog




February 24, 2011


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