Description
A delightful treat that combines the sweet, juicy flavor of blueberries with the nutty crunch of almonds, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh blueberries, rinsed and drained
- 1 teaspoon almond extract
- 1/2 cup cold milk
- 1/4 cup sliced almonds, for topping
- Optional glaze: 1/2 cup powdered sugar and 1-2 tablespoons milk for drizzling
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients and work it into the mixture until it resembles coarse crumbs.
- Gently fold in the fresh blueberries and almond extract.
- Pour in the cold milk and stir until just combined.
- Turn the dough out onto a lightly floured surface, pat into a circle about 1 inch thick, and cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet and sprinkle with sliced almonds.
- Bake for 15-20 minutes until golden brown and a toothpick comes out clean.
- Prepare the optional glaze while baking, then drizzle over the scones once cooled slightly.
- Allow to cool on a wire rack and serve warm or at room temperature.
Notes
- Store leftover scones in an airtight container at room temperature for up to two days.
- For longer storage, refrigerate or freeze wrapped scones.
- To reheat, bake at 350°F for 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Blueberry, Almond, Scones, Breakfast, Baking