Blueberry Strudel Scones

• 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.

flour, sugar, baking powder, salt, fresh blueberries, milk, egg, vanilla, butter cold, brown sugar, flour, cinnamon, butter

Taken from www.yummly.com/recipe/Blueberry-Strudel-Scones-1649000 (may not work)