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Blueberry Almond Scones | Can't Stay Out of the Kitchen | #BlueberryAlmondScones are outrageously good. These amazing #scones include #blueberries, #almonds & #AlmondExtract. They are so delightful with your morning coffee that you won't be able to put them down! Try these scrumptious treats for a weekend, company or #holiday #breakfast like #Thanksgiving, #Christmas or #NewYears. Everyone will swoon! #HolidayBreakfast

Blueberry Almond Scones

Teresa Ambra
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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 358 kcal

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

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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 358kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 58mgSodium: 353mgPotassium: 120mgFiber: 2gSugar: 25gVitamin A: 452IUVitamin C: 2mgCalcium: 97mgIron: 2mg
Keyword almonds, blueberries, breakfast, brunch, holiday, holiday breafast, scones
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