BLUEBERRY-ALMOND SCONES
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
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
DRIED BLUEBERRY ALMOND SCONES
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
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 SCONES
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
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 SCONES
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
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
EASY BLUEBERRY ALMOND SCONES
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
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 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
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.
More about "blueberry almond scones recipes"
ALMOND FLOUR BLUEBERRY SCONES RECIPE - EMILY FARRIS | …
From foodandwine.com
3.5/5 (7)Total Time 30 minsServings 8Published 2014-03-06
- Preheat the oven to 350°. In a large mixing bowl, whisk together the almond flour, arrowroot flour, baking powder and salt.
- In a small bowl, whisk together the eggs, maple syrup, and butter. Add the wet ingredients to the dry ingredients until just combined. Stir in the blueberries, then transfer dough to a lightly floured work surface and form into a 10-inch circle.
- Cut the dough into 8 wedges and place on a parchment-lined baking sheet. Bake for 20 minutes, rotating halfway through, until golden brown and cooked through. Cool on a wire rack and serve.
ALMOND FLOUR KETO SCONES WITH BLUEBERRY - KEY TO MY LIME
From keytomylime.com
- In a large bowl, whisk together the almond flour, coconut flour, granulated Swerve, baking powder, sea salt, ground cinnamon, and lemon zest.
- In a medium bowl, whisk together the half and half and coconut oil. Add in the egg and vanilla extract, whisk to combine.
INCREDIBLE ALMOND FLOUR SCONES RECIPE (GF) - ELIZABETH RIDER
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- In a small mixing bowl, mix the wet ingredients together. The wet ingredients do not have to be fully mixed, just give them a few spins together to give the mixing a head start.
ALMOND FLOUR KETO BLUEBERRY SCONES RECIPE | WHOLESOME YUM
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- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if it's dry.) Fold the blueberries into the dough.
MY FAVORITE BLUEBERRY SCONES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
- Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
ALMOND FLOUR LEMON BLUEBERRY SCONES ( PALEO, GLUTEN-FREE ...
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- Preheat oven to 375F / 190C degrees. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together almond flour, arrowroot, coconut sugar, baking powder, and salt. Make a well in the center of the flour, mix and whisk in eggs, lemon juice & zest until well combined.
- Then, add chilled coconut oil, using a pastry cutter or knife to “cut” into the flour (you want small pieces of coconut oil throughout the dough). Continue until the batter has specks of coconut oil throughout.
KETO BLUEBERRY SCONES (ALMOND FLOUR) - SUGAR FREE LONDONER
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- In a separate bowl, mix together the melted butter, lemon zest, vanilla and egg. Stir into the dry ingredients until a dough forms, or use an electric mixer. Fold through the blueberries with a spatula.
ALMOND FLOUR LEMON BLUEBERRY SCONES - BROWNIE BITES BLOG
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- Preheat oven to 350F with the rack in the center position. Prepare a baking sheet by lining it with parchment paper and set aside.
- Add the grated frozen butter to the bowl and stir it around until the pieces of butter separate and are evenly dispersed into the dry ingredients.
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- In a medium bowl, stir together flour, Sucanat or sugar, baking powder, and salt until combined.
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- In the bowl of a standing mixer (or a large bowl if you don't have a standing mixer), mix flour, baking powder, and salt together. Next, add in the lemon sugar.
DAIRY-FREE BLUEBERRY ALMOND BREAKFAST SCONES - SWEET TEA
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- Preheat oven to 425 degrees Fahrenheit and prepare two baking sheets with parchment paper.
- In a large bowl, add both flours, baking powder, baking soda, cinnamon, pure cane sugar, sea salt and whisk until well blended together.
- Add butter into the dry ingredients and using a pastry blender, blend it until it resembles “peas”. Once done, create a medium-sized well into the middle of the dry ingredients.
BLUEBERRY ALMOND FLOUR SCONES - NATURE'S EATS
From natureseats.com
- 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.
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- In a small bowl, whisk together the confectioners’ sugar, cardamom (if using) and lemon juice. Drizzle the glaze over the scones (they can be warm or cooled). The glaze will harden as it cools.
BLUEBERRY SCONES WITH ALMONDS - LAUREN'S LATEST
From laurenslatest.com
- 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.
KETO ALMOND FLOUR SCONES - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
- In a large mixing bowl, whisk together the egg, butter, sweetener, vanilla, orange zest, and kosher salt.
- Gradually mix in the almond flour, then the baking powder. Mix with a rubber spatula and then use your hands to turn the mixture into dough. The dough should not be crumbly or stiff. If it's dry, add a little water, a teaspoon at a time, until it's smooth and pliable but not sticky.
PALEO ALMOND FLOUR BLUEBERRY SCONES | LAURA FUENTES
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- Sift your almond and coconut flours directly into a stand mixer. Add honey, egg, 3 tablespoons almond milk, butter, lemon zest, baking soda, and salt to the flours. Mix until a loose dough forms. Gently fold in blueberries.
- Using your biscuit cutter as a shaper, fill it with 1/2-3/4 inch of dough. Press it down with your hands to form scone over lined baking sheet and lift cutter as you hold down dough to release. Repeat with remaining dough.
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