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Ever have that feeling that you’re craving something but you just don’t know what that something is!  That happens to me all the time, wanting something salty . . . or something sweet. . . or something comforting but nothing particular in mind.  Sometimes you have no further to look that in the freezer.  That’s where I found the blueberries that I had packaged up last summer when they were abundant and so good.  What was I saving them for?  I could think of nothing specific so I pulled out a small package and decided they would be perfect for a batch of scones.  I topped them with a cinnamon streusel that gave them a little bit of crunchy sweetness.




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You’ll need a bowl for your dry ingredients of flour, sugar, baking powder and salt.  And a bowl containing buttermilk, an egg and vanilla.


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Cut in 6 tablespoons of cold butter with a pastry cutter.


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Blend until the mixture becomes crumbly in texture.


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If using frozen blueberries, drain the juice first before adding to the dry ingredients.


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Gently fold them in to the dry ingredients.


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Add the buttermilk egg mixture to the dry ingredients and gently stir until all of the flour mix is incorporated.  It will be a bit messy at this point.


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Place the batter on a lightly floured surface and incorporate until workable.  Press the dough into a circle about 1 inch thick.  If cutting into triangles, place on a baking sheet lined with parchment paper and cut triangles with a large knife.  I used a biscuit cutter and made circular scones.


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I cut out and even dozen and placed them on a buttered baking sheet.


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Make the streusel topping by cutting in 2 tablespoons of butter with brown sugar, flour and cinnamon.


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You’ll want a crumbly mixture.


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Top each scone with the cinnamon streusel.


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Bake for 18 – 20 minutes at 400 degrees.


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Lightly sweet and perfect with your morning cup of coffee or tea.


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Blueberry Scones (adapted from Cookin’ Canuck)

2 cups Flour
1/3 Cup Sugar
2 teaspoons Baking Powder
1/8 teaspoon Salt
6 tablespoons Butter, chilled
1 cup Blueberries, if using frozen drain juice first
1 large Egg
1/2 cups Buttermilk
1 1/2 teaspoon Vanilla

Cinnamon Streusel

1/4 cup Brown Sugar
1/4 cup Flour
2 teaspoons Cinnamon
2 tablespoons Butter

Mix together the dry ingredients of flour, sugar, baking powder and salt into a medium bowl.  Cut in 6 tablespoons of cold butter with a pastry cutter until it becomes crumbly in texture.  Fold in the blueberries.  Whisk together the buttermilk, egg and vanilla in a separate bowl and mix into the dry ingredients.  Gently stir together to make a dough.  The dough may be very sticky at this point.

Place dough on a lightly floured surface and gently knead until you have a workable dough.  Form dough into a round disk shape about 1 inch thick.  Cut scones into triangles or circles and place on a baking sheet lined with parchment paper or on a buttered baking sheet.  Sprinkle the streusel topping evenly over the scones and bake  18 – 20 minutes in a 400 degree oven.

Makes 8 – 12 scones