Blueberry Strudel Scones Recipe

Name: Blueberry Strudel Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 cup sugar; 2 teaspoons baking powder; 1/8 teaspoon salt; 1 cup fresh blueberries; 1/2 cup milk; 1 egg; 1 teaspoon vanilla; 1/4 cup butter cold, cut into chunks; 1/4 cup brown sugar; 1/4 cup flour; 1 teaspoon cinnamon; 2 tablespoons butter

Servings: persons

2 cups flour
1 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 cup fresh blueberries
1/2 cup milk
1 egg
1 teaspoon vanilla
1/4 cup butter cold, cut into chunks
1/4 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
2 tablespoons butter

1
In a bowl mix together the dry ingredients. Cut in the chunks of butter with a pastry knife (I don't have one so I used 2 knives). It should be crumbly in texture. Gently fold in the blueberries. In a measuring cup mix together the egg, milk and vanilla. Pour into dry ingredients and with a fork combine just until it forms a dough. You don't want to over mix it because you are going to turn it out onto a lightly floured surface and knead it 5 or 6 times to incorporate everything.
2
Roll it into a ball and press it down. Brush a little milk on the top and top with the strudel topping - or omit if you want to cut calories.
3
Strudel Topping - mix together all ingredients to form a crumb mixture
4
Cut it in half, then half again and so on until you get 8 triangles.
5
Bake in a preheated 400F oven for 18-20 minutes on a parchment lined baking sheet.

728

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, 1/8 teaspoon salt, and more.

Yes, Blueberry Strudel Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Strudel Scones

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