Blueberry Almond Scones
Blueberry Almond Scones are just delightful. If you want a sweet treat with your MoJo in the morning, these luscious scones can’t be beat. They’re filled with blueberries and have almond extract in the scone as well as the icing. Adding almonds on top of the scones before baking adds more delicious almond flavor as well as crunchiness to an already wonderful breakfast entree. We absolutely loved, loved, LOVED, these scones!
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I made these scones along with the Raspberry Almond Scones for a church event, but when that didn’t turn out I ended up passing them out to our neighbors (so we wouldn’t eat them all–which I surely would have!!!). Our neighbors loved these scones. I borrowed this and that from another of my favorite scone recipes and added my own additions. They were just so stinking’ good!
If you are tasked with making or bringing a breakfast item for Thanksgiving, Christmas or New Year’s this season, I can’t recommend these scones enough. I made them a day ahead of serving and they were still fantastic. If you like to make big breakfasts for weekends, or you have company coming, this is a terrific breakfast entree to share.
Finally, if you’re a blueberry lover, these scones have it all! Flavor, texture and satisfaction. And even made with love! 🙂
Blueberry Almond Scones are flat out delicious!
These delectable scones have a wonderful texture. They’re almost “bread”-like.
Blueberry Almond Scones are a terrific entree for a weekend, company or holiday breakfast. Everyone will be drooling fro the first bite!
If you’re looking for a fantastic breakfast idea for Thanksgiving, Christmas or New Year’s Day this year, this is it!
Here’s what I did.
I used these ingredients for the scones.
Place unbleached flour in a mixing bowl. (Bleached flour toughens baked goods). Add granulated sugar, baking powder, baking soda and salt.
Stir ingredients to combine.
Add cold butter and work into the flour mixture with a pastry blender.
Coarse crumbs will form.
Wash and rinse berries in a colander.
Dry blueberries between layers of paper towels.
Add blueberries to flour mixture.
Stir blueberries gently into the flour mixture. Set aside.
Measure out buttermilk or soured milk into a measuring cup. Add almond extract and stir to combine.
Add buttermilk mixture to flour mixture.
Stir ingredients to combine.
Spread scone mixture onto a floured bread board; sprinkle lightly with additional flour.
Knead the dough four to six times before shaping the dough into a 7-inch round about two inches thick.
Cut dough into eighths.
Use a spatula to lift the dough out.
Place the scone triangles onto a parchment paper-lined cookie sheet pan.
Combine egg and half-and-half in a small bowl.
Whisk ingredients to combine.
Spread egg wash mixture over top and sides of scones.
Sprinkle Turbinado sugar over top of scones that have been spread with egg wash.
Press sliced almonds into the Turbinado sugar. Press the almonds gently into the dough so the almonds adhere.
Bake at 400 degrees for about 20-22 minutes or until a toothpick inserted in center comes out clean. The Raspberry Almond Scones are on the left. Blueberry Almond Scones are on the right.
I used these ingredients for the icing.
Pour powdered sugar into a small mixing bowl. Add almond extract.
Add half-and-half, but only as much as needed to retain a thick icing.
Whisk ingredients to combine.
Spoon ingredients into a Glad-Lock bag WITHOUT the “stand and fill” bottom. Seal bag and clip off a corner.
Pipe icing over top of scones. (The Raspberry Almond Scones are on the left.)
Serve!
Serve a tray of these luscious scones for your next breakfast.
Blueberry Almond Scones are perfect to serve with your MOJO.
It’s really hard to stay out of these scones.
Don’t Blueberry Almond Scones look delicious?
Here’s the recipe.
BLUEBERRY ALMOND SCONES
(My own concoction)
Blueberry Almond Scones
Equipment
- 1 large cookie sheet pan
- parchment paper
- 1 large mixing bowl
- 1 small mixing bowl
- measuring cups
- measuring spoons
- 1 whisk
- 1 wooden spoon
- 1 nut chopper if nuts are not previously sliced
- 1 glad lock bag without the "stand and fill" bottom
Ingredients
SCONES:
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/3 cup granulated sugar
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup cold butter (1 stick)
- 1 cup fresh blueberries
- 1 tsp. almond extract
- 1/4 cup sliced almonds (measure after chopping)
- 3/4 cup buttermilk plus one tablespoon (or soured milk)
- 1 large egg
- 1 tbsp. half-and-half or whole milk
- 1 tbsp. Turbinado sugar or granulated sugar
- extra flour to roll out the scones
ICING:
- 3/4 cup powdered sugar
- 1/2 tsp. almond extract
- 1 to 1 1/2 tbsp. half-and-half only as needed to retain a thick icing
Instructions
SCONES:
- Preheat oven to 400º.
- Line a cookie sheet with parchment paper.
- Set aside.
- In a large mixing bowl, place flour, granulated sugar, baking powder, baking soda and salt.
- Stir or whisk well to combine ingredients.
- Add cold butter and cut into mixture with a pastry blender until coarse crumbs form.
- Add blueberries and stir again to combine.
- Measure out buttermilk or soured milk in a small measuring cup.
- Add almond extract and stir to combine.
- Pour buttermilk mixture into flour mixture adding only enough to make a soft dough.
- Transfer dough to a floured bread board and knead four to six times.
- Pat dough into a 7-inch round about 2 inches thick.
- Cut the dough into eighths.
- Transfer the scones onto the parchment paper-lined cookie sheet.
- Combine egg and cream in a small bowl with a whisk.
- Brush each scone with egg/cream mixture.
- Sprinkle remaining tablespoon granulated sugar or turbinado sugar over top of the scones.
- Sprinkle sliced almonds over top.
- Press almonds down into the dough slightly.
- Bake at 400º for approximately 20-25 minutes, or until a toothpick inserted in center comes out clean.
- Cool before adding glaze.
- Add glaze and serve.
ICING:
- Combine ingredients in a small bowl and whisk until no lumps remain.
- Use only as much half-and-half as needed to get a thick icing.
- Don’t dilute with too much half-and-half so the glaze is runny.
- Drizzle glaze over top of scones.
- Serve.
Notes
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Nutrition
Blueberry Almond Scones make up a marvelous breakfast idea.
If you enjoy blueberries, this will be a go-to recipe in the future.
Blueberries and almonds work so well together.
Surprise your family with a batch of these mouthwatering Blueberry Almond Scones and they’ll be doing a “happy dance.”
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