Blueberry Almond Scones

🧂 Ingredients

• 2 cups unbleached all-purpose flour

  (bleached flour toughens baked goods)
• 1/3 cup granulated sugar
• 1 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• 1/2 cup cold butter

  (1 stick)
• 1 cup fresh blueberries
• 1 tsp. almond extract
• 1/4 cup sliced almonds

  (measure after chopping)
• 3/4 cup buttermilk

  plus one tablespoon (or soured milk)
• 1 large egg
• 1 tbsp. half-and-half

  or whole milk
• 1 tbsp. Turbinado sugar

  or granulated sugar
• extra flour to roll out the scones
• 3/4 cup powdered sugar
• 1/2 tsp. almond extract
• 1 to 1 1/2 tbsp. half-and-half

  only as needed to retain a thick icing

Instructions

• 1 Preheat oven to 400º.
• 2 Line a cookie sheet with parchment paper.
• 3 Set aside.
• 4 In a large mixing bowl, place flour, granulated sugar, baking powder, baking
  soda and salt.
• 5 Stir or whisk well to combine ingredients.
• 6 Add cold butter and cut into mixture with a pastry blender until coarse crumbs
  form.
• 7 Add blueberries and stir again to combine.
• 8 Measure out buttermilk or soured milk in a small measuring cup.
• 9 Add almond extract and stir to combine.
• 10 Pour buttermilk mixture into flour mixture adding only enough to make a soft
  dough.
• 11 Transfer dough to a floured bread board and knead four to six times.
• 12 Pat dough into a 7-inch round about 2 inches thick.
• 13 Cut the dough into eighths.
• 14 Transfer the scones onto the parchment paper-lined cookie sheet.
• 15 Combine egg and cream in a small bowl with a whisk.
• 16 Brush each scone with egg/cream mixture.
• 17 Sprinkle remaining tablespoon granulated sugar or turbinado sugar over top of
  the scones.
• 18 Sprinkle sliced almonds over top.
• 19 Press almonds down into the dough slightly.
• 20 Bake at 400º for approximately 20-25 minutes, or until a toothpick inserted in
  center comes out clean.
• 21 Cool before adding glaze.
• 22 Add glaze and serve. 
• 23 Combine ingredients in a small bowl and whisk until no lumps remain.
• 24 Use only as much half-and-half as needed to get a thick icing.
• 25 Don’t dilute with too much half-and-half so the glaze is runny.
• 26 Drizzle glaze over top of scones.
• 27 Serve.

Nutrition Info