Healthy Twist BlueBerry Scones with Streusel Topping

Saturday, June 16, 2012

What you'll need:
2 C Flour,
       I used 1 and 1/2 cups white whole wheat flour and 1/2 cup of oats
1/3 C sugar
2 tsp  baking powder
1/8 tsp salt
1tsp cinnamon
6 Tbls cold butter cubed
1 C fresh blueberries
1 egg
1/2 C milk
1 1/2 tsp vanilla


Optional Streusel topping:
1/4 C brown sugar
1/4 C flour , I also subbed white whole wheat here and some oats
2 tsp cinnamon
2 Tbls butter

What to do:
Pre heat oven to 400, Line a baking sheet with parchment paper. In a bowl mix the dry ingredients together for scones. With a pastry knife cut in the cubed butter til crumbly. Gently fold in the blueberries. In a measuring cup mix the milk egg and vanilla. Pour this mixture into the dry mixture and mix gently until dough forms. You may add a bit of lemon zest here but I did not. Four a flat surface and place dough on it, knead 5-6 times to incorporate all ingredients. DO NOT over mix! Roll into a ball, and press down flat about 1/2 an inch or so. Brush a little milk on the top and top with Streusel mixture. Or leave that off ... your choice


The Streusel mixture is made by simply incorporating the ingredients, the butter needs to be softened but not necessarily melted.

Now CUT dough round in half and then in half again, your goal is to make 8 even slices, more if


you want but that was the original recipe and I stuck with that. Then place each slice on the baking sheet lined with parchment.


Bake for 18-20 min. ENJOY!

Recipe adapted from Tasty Kitchen via interest