Easy Blueberry Almond Scones Recipes

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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

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

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.

ALMOND FLOUR BLUEBERRY SCONES



Almond Flour Blueberry Scones image

You're going to love these easy Almond Flour Scones! They're gluten free, sweetened with maple syrup and filled with blueberries, making them more nutritious than a traditional scone recipe.

Provided by Erin

Categories     Breakfast

Time 30m

Number Of Ingredients 11

1 tbsp coconut oil (melted and cooled to room temperature)
2 tbsp maple syrup
1 egg
1 tsp vanilla extract
2 1/2 cups almond flour (packed)
1 tbsp baking powder
1/4 tsp salt
1/2 cup fresh blueberries
1 tsp lemon juice
1 tbsp almond milk (or milk of choice)
1/2 cup powdered sugar (or more)

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the coconut oil (make sure it's cooled to room temperature), maple syrup, egg, and vanilla together.
  • To that same bowl, add the almond flour, baking powder and salt and gently fold together with a rubber spatula; last, fold in the blueberries. The dough will be crumbly at first but it will come together!
  • Use your hands to gather the dough into a giant ball, then place it on a silpat mat (or parchment paper). Again, use your hands to flatten the ball out into a 7" disc that's about 3/4" thick. Use a knife to cut the disc into 6 scones, separating them slightly.
  • Transfer the silpat mat/parchment paper to a baking sheet. Optional step: brush the unbaked scones with 1 tbsp melted butter, then sprinkle with a little cane sugar (skip this step if you want to keep these low sugar). Place the scones in the oven and bake them for 18-22 minutes.
  • Remove them from the oven, then wait 5 minutes before carefully removing them and transferring them to a cooling rack. Wait at least 30 minutes before adding the glaze (otherwise, the glaze will melt right off if the scones are too warm). For the glaze: whisk all ingredients together until smooth, then drizzle the glaze overtop of the scones. Enjoy!

Nutrition Facts : Calories 342 kcal, Carbohydrate 17 g, Protein 11 g, Fat 29 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Sodium 320 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving

BLUEBERRY ORANGE SCONES



Blueberry Orange Scones image

Tender, flaky and moist, these buttery scones are studded with juicy blueberries. They're great for breakfast, brunch or as a midday snack with coffee or tea! Katy Radtke - Appleton, WI

Provided by Taste of Home

Time 30m

Yield 8 scones.

Number Of Ingredients 11

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
2 teaspoons grated orange zest
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 cup cold butter
1/2 cup buttermilk
1/4 cup orange juice
1/2 cup fresh or frozen unsweetened blueberries

Steps:

  • In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries. , Turn onto a floured surface; gently knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 198 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 509mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

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.

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.

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