Blueberry Coffeecake Scones

Total Time: 1 hr 35 mins Preparation Time: 1 hr Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 1/4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon grated lemon peel
• 1 1/2 cups blueberries (fresh or thawed, drained frozen)
• 3/4 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/8 teaspoon ground cinnamon
• 1/4 cup unsalted butter, chilled

Recipe

• 1 preheat oven to 375°; lightly butter an 11-inch diameter circle in the center of a baking sheet.
• 2 in a bowl, stir the flour, sugar, baking powder, and salt together.
• 3 cut the butter into ½ inch cubes and distribute them over the flour mixture.
• 4 using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• 5 in a small bowl, stir the eggs, milk, vanilla, and lemon peel together.
• 6 add the egg mixture to the flour mixture and stir to combine; the dough will be sticky.
• 7 with lightly floured hands, gently knead in the blueberries until evenly distributed.
• 8 with lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet.
• 9 make the topping: in a bowl, stir the flour, brown sugar, and cinnamon together.
• 10 cut the butter into ½ inch cubes and distribute over the flour mixture.
• 11 using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• 12 sprinkle the topping mixture evenly over the dough to cover.
• 13 press crumb topping lightly into the dough.
• 14 with a serrated knife, cut circle into 8 wedges; bake 30-35 minutes, until the top is lightly browned and a cake tester comes out clean.
• 15 remove the baking sheet to a wire rack and cool for 15 minutes.
• 16 using a spatula, transfer the scones to the wire rack to cool.
• 17 recut the wedges, if needed, and serve.