Blueberry Crumble Scones

Sundays.  You are made for long breakfasts that run into lunch that happen to spill over into afternoons.  Sometimes on Sundays, we don’t even leave the table.  No frowns on this end.  I could sit with a cup of coffee and a plate of baked breakfast goods with Brian all day.  He might get bored, but with a head of hair like his, I could stare all day and not think anything of it.


It’s the small joys right? That’s why today, I am giving you a recipe that will incite such joy from anyone you give these to.  They are the perfect Sunday breakfast/lunch/brunch/who are we kidding dinner item.


They are pillowy soft, light, sweet and delicious. And they are filled with blueberries to counter balance the heavy cream.  I hear those two things combined equals celery.  So you’re good.

Blueberry Crumble Scones

By Whitney, February 10, 2013

Blueberry Crumble Scones



Preheat oven to 400. In a bowl, whisk together the flour, salt and baking powder.  Add the butter and using a pastry cutter, 2 knives, or your fingers, cut the butter into the flour until the mixture resembles coarse peas.  Add the blueberries gently.  Combine the cream, egg and vanilla and mix well.  Pour the liquid mixture into the flour bowl, mixing just until dough comes together.  Turn dough out on floured surface, lightly knead and pat down into a rectangle about 1/4 to 1/2 inch thick. Cut into triangles and place on a lined baking sheet. Make the crumble topping by combining the brown sugar, cinnamon, flour and butter.  Cut the butter in the dry ingredients the same as you did with the dough.  Top the scones with the crumble mixture, and bake for 20 minutes.  Cool on a wire rack.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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