2 1/4 cups flour
1/2 cup granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
½ c chilled, unsalted butter, cut into pieces
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1/4 cup milk or cream
1 1/2 cups fresh blueberries
Preheat the oven to 375. Line a baking sheet with parchment paper. Lightly grease an 11” circle in the center of the paper. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a liquid measuring cup combine the cream, beaten eggs and vanilla. Add the liquid mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough. Press half of the dough onto the circle. Top with the blueberries. Spoon the remaining dough over the blueberries. Spread slightly.
Prepare Crumble topping:
1/4 cup brown sugar
3/4 cup flour
1/4 teaspoon ground cinnamon
¼ c tablespoons chilled unsalted butter, cut into pieces
Whisk together the dry ingredients. Cut in the butter until the mixture looks like crumbs.
Press the topping onto the scone.
Bake 25 minutes, lower the temperature to 325 bake an additional 10 minutes, scone should be golden brown and the tester should come out from the center clean. Cool for 10 minutes, cut into wedges. Serve with butter and jam.