Blueberry Almond Scone Recipe Video

Monday, January 12, 2015

I love Blueberry Almond Scones , I have made all kinds that make me smile. These were another one of those combinations I had to try. I like the ease making them, not a cake, not a bread, not really a biscuit but close.

These are a buttery tasting lovely pastry that goes good for breakfast, brunch or even a dessert. The actual recipe is rich in buttery flavor because it has some heavy cream. The denseness is still more like a pastry. Whatever description I can give I can tell you this, these are worth making again and again and you will love them too!

Blueberry Almond Scone Recipe

I have made these with using lemon and lemon zest and they are wonderful also!

2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup salted butter softened
1/2 cup half and half or whole milk
1/2 cup heavy cream more for frosting
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup blueberries
1/3 cup toasted slivered almonds and more  for garnish

1- 1/2 cups powdered sugar
heavy cream to moisten
drop of almond extract
Heat oven to 375 and get a cookie sheet ready lined with parchment paper or us a baking mat.
In a large bowl place all the dry ingredients in the bowl and using two forks combine ingredients together.  Place the wet ingredients in the bowl and combine. Fold in the berries and almonds. 

Roll onto a floured board a large thick circle and cut into 8 thick triangles.

 Place on the baking sheet. Bake for 15 to 18 minutes or
 until golden on top. 
Mix glaze together by combining the powdered sugar, almond extract and cream till desired consistency then drizzle over the scones while warm, garnish with more almonds.

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