4.9 from 33 votes
Blueberry Scones with Almonds
These Blueberry Scones are interlaced with almonds and topped with a simple almond glaze. Be prepared to snarf these beauties up!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8 scones
Calories: 407 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter cut into small chunks
- 1 cup milk
- 1 teaspoon vanilla
- 3/4 cup fresh blueberries
- 1/3 cup toasted slivered almonds
for the glaze-
- 1 cup powdered sugar
- 1/4 teaspoon almond extract
- 2 teaspoons milk
Instructions
- Preheat oven to 375. Line baking sheet with parchment paper or silicone baking mat and set aside.
- In a large bowl, stir all dry ingredients together. Using a pastry cutter, cut cold butter chunks into dry ingredients until it's the size of small peas. Stir milk and vanilla together, then pour into dry ingredients. Stir in blueberries and almonds. The mixture will be very wet.
- Flour clean work surface very well. Spoon scone mixture onto well-floured {clean} work surface. Sprinkle flour over top. Spread into a 10-inch flat circle. Cut into 8 triangles and place onto the prepared baking sheet.
- Bake 15-18 minutes or until tops are golden brown. While scones are baking stir all ingredients for the glaze together and set aside.
- Once scones are out of the oven, cool 5 minutes then drizzle with glaze. Serve warm or at room temperature.
Cup of Yum
Notes
- Overspreading. If you are afraid that your scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.
- If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!
- Freezing Baked. Bake scones as directed and cool. Do not top with icing. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven, then top with icing!
- Freezing Unbaked. Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.
- Overnight Instructions. To make these scones the night before, follow the instructions, stopping after you cut the circle of dough into 8 triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.
Nutrition Information
Calories
407kcal
(20%)
Carbohydrates
62g
(21%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
33mg
(11%)
Sodium
331mg
(14%)
Potassium
275mg
(8%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
410IU
(8%)
Vitamin C
1.3mg
(1%)
Calcium
122mg
(12%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 407
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 33mg | 11% |
| Sodium | 331mg | 14% |
| Potassium | 275mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 122mg | 12% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.