Blueberry streusel scones are a wonderful combination of flavours and textures. These scones aren't the easiest to make because the fruit has to be very carefully folded into the scone dough. The blueberries have to be fresh and not frozen, otherwise you end up with purple scones. I'm very gently letting everyone know this scone dough is very messy to handle.I made my scones with plain flour and added a couple of teaspoons of baking powder but if you would like to see a scone with height, and who doesn't, then I think self-raising flour with maybe an extra teaspoon of baking powder will make a difference or simply keep plenty of height to the uncooked dough by making sure it isn't rolled out too thinly. The original recipe comes from the fabulous baking website Joy of Baking and uses milk or cream but my preferred method is to use half milk and half plain yogurt to give a fluffy scone. My photograph doesn't show the fluffiest scone, I think this was because I took the photograph outside on a freezing cold day and the scone almost instantly became frozen!
Reheated in the microwave the scones will become perfectly fluffy, and the cinnamon infused streusel topping remains beautifully crunchy. They freeze well and I think with a little tweaking, a good quality butter to spread on them and maybe a little blueberry jam, you have a very delicious scone.
This is the first time I have entered the Tea Time Treats monthly tea party challenge which is hosted by Karen from Lavender and Lovage, and Kate from What Kate Bakes. This months challenge is Scones sweet and savoury, and the host is Karen from Lavender and Lovage.
