Ingredients Directions
1) 2 cups flour

Preheat oven to 425 F. Line a cookiesheet with parchment paper.

In a large bowl sift together the dry ingredients (1-4). Then cut in butter with pastry cutter or fork until there are coarse crumbs.

Fold in blueberries. Separately mix milk, egg, and vanilla together, then add to the flour mixture. Stir until just blended. Do not over mix!

Place dough on a floured surface and knead 5 times. Pat down the dough into a 7" circle about 1 1/2" thick. Cut into 4 triangle pieces. Transfer to cookie sheet and brush tops with cream. Set aside.
2) 1/3 cup sugar
3) 2 tsp baking powder
4) pinch of salt
5) 1/2 cup unsalted butter; chilled, cut into pieces
6) 1 cup fresh blueberries
7) 1/2 cup milk
8) 1 large egg, lightly beaten
9) 1 tsp pure vanilla extract
10) cream to brush tops

Streusel Topping: Mix together all the streusel topping ingredients. It should be crumbly consistency. Sprinkle 2 tsp of topping on each scone.

Bake for 20 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool lightly.

11) 1/4 cup brown sugar
12) 1/4 cup flour
13) 1/2 tsp cinnamon
14) 2 tbsp unsalted butter, room temperature