Dried Blueberry Almond Scones Recipes

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BLUEBERRY ALMOND SCONES



Blueberry Almond Scones image

These soft scones made with fresh blueberries, almonds, and citrus zest are the perfect companion for your favorite tea or just great alone.

Provided by Lara

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 15

Number Of Ingredients 16

2 tablespoons fresh blueberries
2 tablespoons blueberry preserves
1 tablespoon pomegranate juice
5 tablespoons unsalted butter
¾ cup white sugar
1 egg
⅓ cup milk
1 teaspoon almond extract
2 teaspoons lemon zest
½ teaspoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped almonds
1 cup fresh blueberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
  • Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
  • Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
  • Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
  • Bake until golden brown, about 15 minutes.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 26.7 g, Cholesterol 23 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 261.4 mg, Sugar 12.5 g

BLUEBERRY ALMOND FLOUR SCONES



Blueberry Almond Flour Scones image

Gluten-free breakfast recipes come in a variety of forms, but usually, scones are not the first things to come to mind. It's exciting to know that almond flour baking is available to make healthy breakfast scones, and can be enjoyed by those who are gluten-free and vegan. Vegan gluten-free recipes can be hard to come by because in many cases gluten-free recipes will call for eggs to act as the binder since the gluten is missing. Our Blueberry Healthy Breakfast Scones are one of those vegan gluten-free recipes that you can proudly serve to even the pickiest eaters. They have that scone-like texture and flavor, and no one would guess that it is gluten-free or vegan.

Provided by alonshur

Time 30m

Number Of Ingredients 9

1 cup Nature's Eats Almond Flour
½ cup Nature's Eats Homemade Coconut Flour
½ cup arrowroot flour or tapioca flour
1 teaspoons baking soda
¼ teaspoon salt
1⁄3 cup Nature's Eats Dried Blueberries or fresh blueberries
2 eggs, beaten
3 tablespoon maple syrup or honey
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees.
  • In a medium bowl whisk together the dry ingredients.
  • In a separate bowl mix the eggs, maple syrup or honey, and vanilla together. Add this mixture into the dry ingredients. Next, fold in the Nature's Eats Dried Blueberries using a spatula and mix ingredients to form a dough. Blend carefully to not crush the blueberries if you are using fresh blueberries.
  • Form dough into one thick disk then cut into 8 pie-shaped pieces.
  • Place each scone onto a parchment lined baking sheet. Bake for 15 minutes or until edges are lightly browned. Cool for 5 minutes before serving.
  • Store scones in an airtight container in the refrigerator for up to 7 days.

BLUEBERRY-ALMOND SCONES



Blueberry-Almond Scones image

These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Lemon-Ginger Scones.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 25m

Yield Makes 6

Number Of Ingredients 11

3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1 cup blueberries
1 cup toasted sliced almonds
Sanding sugar (optional)

Steps:

  • Preheat oven to 400 degrees. Whisk together 3/4 cup cream, egg, and vanilla. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in blueberries and almonds. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
  • Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Nutrition Facts : Calories 528 g, Fat 33 g, Fiber 4 g, Protein 10 g, SaturatedFat 16 g

EASY BLUEBERRY ALMOND SCONES



Easy Blueberry Almond Scones image

Inspired by Lalalous's recipe #371363, this simple scone recipe is so easy, you can make it in the morning before work! Raspberries work well, too - use almond extract if you're using rapberries! I use frozen berries (the individually frozen kind, not the kind in syrup) for these, and I like my berries, so my scoop of berries is more like a heaping 1/2 cup!

Provided by Katzen

Categories     Scones

Time 20m

Yield 4 Scones, 4 serving(s)

Number Of Ingredients 9

1 cup flour
1/4 cup oats
1 1/2 teaspoons baking powder
1 tablespoon oil
1/3 cup blueberries
2 tablespoons sugar (use more if you like your scones sweet)
1 teaspoon vanilla powder or 1 teaspoon vanilla extract
1/4 cup sliced almonds
1/3-1/2 cup milk

Steps:

  • Preheat the oven to 220°C/425°F.
  • In a bowl mix together flour, oats, baking powder, sugar and vanilla powder (if using vanilla extract, add with milk). Add oil and stir to combine.
  • Fold in blueberries and almonds.
  • Add milk (and vanilla extract) and stir to combine. If it is too sticky add more flour, if it is too dry add some more milk.
  • Pat out dough on a floured surface and cut or shape scones of desired size. I often shape dough into a large circle, and cut into triangles for a traditional shape.
  • Place on a paper-lined baking sheet and bake for about 15 minutes until baked through and golden brown.

BLUEBERRY ALMOND DROP SCONES



Blueberry Almond Drop Scones image

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

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

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.

BLUEBERRY SCONES



Blueberry Scones image

A good basic scone recipe with blueberries added . . . yummy!!

Provided by LindaPinda

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
1 cup fresh blueberries
¾ cup half-and-half cream
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
  • In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
  • Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
  • Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 g

DRIED BLUEBERRY ALMOND SCONES



Dried Blueberry Almond Scones image

These scones use dried blueberries, but you could substitute them with dried cherries or even cranberries if you wanted to.

Provided by MarieRynr

Categories     Scones

Time 35m

Yield 10 serving(s)

Number Of Ingredients 9

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/4 cup butter, chilled and cut into pieces
1/2 cup milk
1 egg, slightly beaten
1 teaspoon almond extract
3/4 cup dried blueberries
1/4 cup sliced almonds

Steps:

  • Preheat theoven to 350*F.
  • whisk the flour, sugar and baking powder in a bowl. Cut in the butter using a pastry blender until the mixture resembles coarse crumbs. Add 2/3 of the milk, egg and almond extract and stir until smooth. Stir in the blue berries and almonds.
  • Roll or pat the dough into a disk of medium thickness on a llightly floured surface. Cut into 10 equal wedges. Arrange on a lightly greased baking sheet. Brush the tops with the remaining milk.
  • Bake for 20 minutes or until light brown. Serve warm.

NAME THIS DISH! BLUEBERRY SCONES



Name This Dish! Blueberry Scones image

These scones are a celebration of blueberries. A little almond and rye flour in the batter adds a deep nutty and slightly savory flavor to keep the sweetness in check and lets the berries shine through.

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 8 blueberry scones

Number Of Ingredients 14

1 cup all-purpose flour, plus more for dusting
1 cup rye flour (preferably medium rye)
1/4 cup almond flour
2 tablespoons turbinado sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1/2 teaspoon finely grated lemon zest
1 cup fresh blueberries
1/4 cup dried blueberries
3/4 cup plain whole-milk yogurt (not Greek), stirred
1 large egg
1/2 cup confectioners' sugar
1 tablespoon unsweetened blueberry juice

Steps:

  • Preheat the oven to 425˚ F. Line a rimmed baking sheet with parchment paper. Whisk the three flours, turbinado sugar, baking powder and salt in a large bowl. Add the butter and lemon zest and work the butter into the flour with your fingers until it is in pea-size pieces. Add the fresh and dried blueberries and toss well.
  • Make a well in the center of the flour mixture. Whisk the yogurt and egg in a small bowl, then pour into the well. Stir with a fork until all the flour is moistened, then knead with your hands until the dough comes together.
  • Turn out the dough onto a floured surface and pat into a 7-inch round. Cut into 8 wedges; arrange 1 to 2 inches apart on the baking sheet. Sprinkle with turbinado sugar.
  • Bake the scones until they puff up and are set and golden, about 25 minutes. Let cool 5 minutes on the pan, then transfer to a rack to cool completely.
  • Whisk the confectioners' sugar and blueberry juice in a small bowl until thick and smooth. Drizzle over the scones. Let stand until the glaze sets, about 20 minutes.

MEYER LEMON AND DRIED BLUEBERRY SCONES



Meyer Lemon and Dried Blueberry Scones image

Categories     Berry     Citrus     Dairy     Fruit     Breakfast     Brunch     Bake     Quick & Easy     Blueberry     Lemon     Shower     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 6

3 cups self-rising flour
1/2 cup plus 1 1/2 tablespoons sugar
3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups dried wild blueberries (about 10 ounces)
1 cup plus 1 tablespoon buttermilk
1 1/2 tablespoons finely grated Meyer lemon peel or regular lemon peel

Steps:

  • Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.
  • Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

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