Curry with red coconut is simple to make. Use basmati or jasmine rice as a side dish.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 15 |
| Yield: | 30 scones |
Ingredients
- 2 tablespoons fresh blueberries
- 2 tablespoons blueberry preserves
- 1 tablespoon pomegranate juice
- 5 tablespoons unsalted butter
- ¾ cup white sugar
- 1 egg
- ⅓ cup milk
- 1 teaspoon almond extract
- 2 teaspoons lemon zest
- ½ teaspoon lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped almonds
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
- Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
- Bake until golden brown, about 15 minutes.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 261 mg |
| Sugars | 13 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
These are not scones. They were very gooey, so I added a little more flour and they were still gooey. I tried to make drop biscuit-type scones, but they spread our like thick cookies and ran together. They do have an odd color. The flavor was bland, but scones are bland. I topped them with an almond glaze and sprinkled them with almonds, so they are not too bad. I’m calling them “Mermaid Tea Cakes” since I will be taking them to the beach. If I cut my square-ish tea cakes on the diagonal, they might pass as somewhat like a scone.
Absolutely delicious! The only alteration I did to the recipe was to use just a smidge more flour than called for— and they turned out perfectly. They may not be beautiful, but these are the tastiest scones I’ve ever baked!
Loved this recipe! Turned out much more dense than most scones however. These had a consistency more like a raised pumpkin cookie. Great with a small drizzle of icing. Perfect for breakfast with coffee or as an evening dessert. Will make again!
These were kind of blah. I made as is, then put a lemon juice/powdered sugar glaze on them which improved them. They did spread out a lot for me, so I might try using less butter if I make them again.
This recipe tasted wonderful and I would recommend any who loves fresh blueberries to try it. I only gave 3 stars because mine did not turn out very scone like. They were very soft and moist, I was just expecting a firmer outside. Mine did not turn out like the picture. The blueberry mixture that is added to the wet ingredients, turned my scones blue. Again, if just rated on taste, these would get 5 stars. My kids (2,4,5,9) loved them. I made them for a tea party thinking that if they were purple it would be okay, but they were an odd blue green color.