Blueberry with almond is one of my favorite combos for breakfast bakes. Sneaking some toasted almond flour and citrus zest into these scones really makes their flavor shine. Sometimes I like to make these scones ahead of time, portioning the dough on sheet pans and popping them into the refrigerator until baking them the next morning.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 12 scones |
Ingredients
- 2 1/4 cups (280 grams) all-purpose flour
- 1/3 cup (70 grams) granulated sugar
- 1/3 cup (30 grams) almond flour, toasted and cooled (see Cook’s Note)
- 1 tablespoon plus 1 teaspoon baking powder
- 3/4 teaspoon fine salt
- 1 lemon or 1/2 orange, zested
- 6 tablespoons unsalted butter, frozen
- 1 heaping cup frozen blueberries
- 1/3 cup slivered almonds, toasted and cooled (see Cook’s Note)
- 1 1/4 cups heavy cream, cold
- 1 large egg, cold
- 2 teaspoons pure vanilla extract
- 1 large egg
- 2 tablespoons granulated sugar or coarse sugar
Instructions
- Preheat the oven to 375 degrees F and line 2 half sheet pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, almond flour, baking powder, salt and citrus zest until well combined.
- Use the large holes of a box grater to grate the frozen butter into the flour. Use a rubber spatula to toss the butter evenly into the flour, breaking up any large bits. Add the berries and slivered almonds and toss into the flour.
- Whisk together the cream, egg and vanilla in a small bowl, then pour into the flour-butter mixture. Stir and flatten the dough over itself until evenly moistened; some dry spots may remain — that’s OK. The dough will have the consistency of sticky cookie dough.
- Use a scoop or measuring cup to portion out 6 mounded 1/4-cup portions of the dough onto each prepared sheet pan. Flatten the mounds ever so slightly.
- For finishing: Whisk the egg with 1 tablespoon water and brush onto the scones with a pastry brush. Sprinkle the scones with the finishing sugar.
- Bake until deep golden and slightly springy when touched, 28 to 30 minutes. Rotate the pans back to front and top to bottom halfway during baking. Let cool on the sheet pans until warm then transfer to a serving tray. The scones are best served warm or the day they are baked.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 266 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 5 g |
| Cholesterol | 69 mg |
| Sodium | 204 mg |
Reviews
This recipe is so easy and I can alter it for different flavors as well! Love using the heavy cream!
OMG! I LOVE these scones. These are the BEST scones I have ever made. They are so light and fluffy. I have eaten and made many scones and came to the conclusion that they are a heavy baked good, but not anymore. I’m truly amazed at how light and fluffy these are.
Watching the video was very helpful.
These were very good! Took some over to my cousins and they loved them! Not overly sweet, and easy to make. I used fresh blueberries that I froze the night before. Followed the recipe exactly, but I would recommend watching them closely the last 3-4 minutes of baking as the browning went very fast, almost over baked them. My cousins and I both thought they could use more blueberries, so I’ll probably add a few more, and maybe some additional lemon zest, the next time I make these. I did watch the live class and found it helpful. The host made it fun, had a goid personality and helpful tips. Will try other classes!