Blueberry Almond Scones are the ultimate breakfast entree for holidays, company or weekend breakfasts. These delicious scones are filled with blueberries and include almonds and almond extract. They simply burst with almond flavor. If blueberries are one of your favorite fruits, these luscious scones will be a big hit with your family and have you drooling from the first bite.
3/4cupbuttermilkplus one tablespoon (or soured milk)
1largeegg
1tbsp.half-and-half or whole milk
1tbsp.Turbinado sugaror granulated sugar
extra flour to roll out the scones
ICING:
3/4cuppowdered sugar
1/2tsp.almond extract
1 to 1 1/2tbsp.half-and-halfonly 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
NOTE: You will not need all of the egg wash.NOTE: You may even need ¾ cup plus two tablespoons buttermilk if the mixture seems too dry.NOTE: My scones took 22 minutes to cook completely.NOTE: I sprinkled the knife with flour before cutting the scone dough into eighths to prevent the dough from sticking.NOTE: To make soured milk: Measure half-and-half or whole milk into a measuring cup. Add one tablespoon vinegar and allow mixture to sit out and thicken about 5 minutes before using in recipe.