Save on Pinterest

Blueberry Streusel Scones

Total Time

Prep: 25 min. Bake: 15 min.


1 dozen

These rich scones make a perfect Easter treat to share. They are a bit sweeter than most scones and have a delectably tender crumb topping. —Teresa Ralston, New Albany, Ohio
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cubed
  • 1 large egg
  • 1/2 cup plus 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons cold butter


  1. Preheat oven to 400°. In a large bowl, whisk together first four ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk together egg, cream and vanilla; add to crumb mixture, stirring just until moistened. Stir in blueberries. Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets.
  2. For streusel, in a small bowl, mix brown sugar, cinnamon and salt; cut in butter until crumbly. Press gently onto scones.
  3. Bake until golden brown, 12-16 minutes. Serve warm.

Nutrition Facts

1 scone: 243 calories, 12g fat (8g saturated fat), 48mg cholesterol, 221mg sodium, 30g carbohydrate (12g sugars, 1g fiber), 3g protein.

Recommended Video