BLUEBERRY ALMOND DROP SCONES
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.
Provided by Dan Langan
Categories dessert
Time 1h10m
Yield 12 scones
Number Of Ingredients 14
Steps:
- 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.
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Atif bin Islam
[email protected]These scones were delicious! I used a gluten-free flour blend and they turned out perfectly. The scones were light and fluffy, with a crispy exterior and a tender interior. The blueberries and almonds added a great flavor and texture. I will definite
joy Kundo
[email protected]I made these scones with frozen blueberries and they turned out great! I just thawed the blueberries before adding them to the batter. The scones were light and fluffy, with a crispy exterior and a tender interior. The blueberries added a great burst
AT Milon
[email protected]These scones were a bit dry for my taste. I would recommend adding a little more milk or yogurt to the batter. Otherwise, they were very flavorful and easy to make.
Fredk Official
[email protected]I'm not a big fan of blueberries, but I thought I would give this recipe a try. I'm so glad I did! These scones were amazing! The scones were light and fluffy, with a crispy exterior and a tender interior. The almonds added a great flavor and texture
Fortil Andre
[email protected]These scones were delicious! I followed the recipe exactly and they turned out perfectly. The scones were light and fluffy, with a crispy exterior and a tender interior. The blueberries and almonds added a great flavor and texture. I would definitely
Samina Samina
[email protected]I made these scones with fresh blueberries and they were amazing! The scones were light and fluffy, with a crispy exterior and a tender interior. The blueberries added a great burst of flavor. I will definitely be making these again.
Fari Ali
[email protected]These scones were a bit too sweet for my taste. I would recommend reducing the amount of sugar in the batter. Otherwise, they were very flavorful and easy to make.
Harold Joseph
[email protected]I made these scones for a bake sale and they were a huge hit! Everyone loved them and asked for the recipe. They were so easy to make and I will definitely be making them again.
Oludumare Voss
[email protected]These scones were delicious! I used a gluten-free flour blend and they turned out perfectly. The scones were light and fluffy, with a crispy exterior and a tender interior. The blueberries and almonds added a great flavor and texture. I will definite
Patricia Patty
[email protected]I made these scones with frozen blueberries and they turned out great! I just thawed the blueberries before adding them to the batter. The scones were light and fluffy, with a crispy exterior and a tender interior. The blueberries added a great burst
george mbuyu
[email protected]These scones were a bit dry for my taste. I would recommend adding a little more milk or yogurt to the batter. Otherwise, they were very flavorful and easy to make.
Simphiwe Simelane
[email protected]I'm not a big fan of scones, but I thought I would give this recipe a try. I'm so glad I did! These scones were amazing! They were light and fluffy, with a crispy exterior and a tender interior. The blueberries and almonds added a great flavor and te
Arinola Olaleye
[email protected]These scones were delicious! I followed the recipe exactly and they turned out perfectly. The scones were light and fluffy, with a crispy exterior and a tender interior. The blueberries and almonds added a great flavor and texture. I would definitely
Mahim Media
[email protected]I made these scones for a brunch party and they were a huge success! Everyone loved them and asked for the recipe. They were so easy to make and I will definitely be making them again.
iqbal adnan
[email protected]These scones were a hit with my family! They loved the blueberry almond flavor combination and the scones were gone in no time. I will definitely be making these again soon.
Linda Schwartz
[email protected]I was a bit skeptical about making drop scones, but I'm so glad I tried this recipe! The scones were incredibly easy to make and turned out perfectly. They were light and fluffy, with a crispy exterior and a tender interior. The blueberries and almon
MWESIGYE DANIEL
[email protected]These blueberry almond drop scones were a delightful treat! The scones were fluffy and moist, with a perfect balance of sweetness and tartness from the blueberries. The almond extract added a subtle nutty flavor that complemented the blueberries nice