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
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.
DRIED CHERRY ALMOND SCONES
Steps:
- Preheat oven to 375 degrees F.
- In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
- Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through. Serve warm with Honey Butter.
- In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.
ALMOND SCONES
Great with a cup of tea or coffee for a snack, but equally at home on the breakfast or brunch table.
Provided by FlemishMinx
Categories Scones
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F.
- In a large bowl, mix all the dry ingredients (powdered almonds through sugar).
- Add the butter cubes, and massage them into the dry ingredients with your hands until you can no longer discern them; the mixture should look crumbly/sandy.
- Add all remaining ingredients (EXCEPT powdered sugar), mixing with a wooden spoon until they are completely incorporated, but do not over-mix.
- Divide the dough into 2 balls; it will be sticky but use a bit of additional flour to work.
- One at a time, lay each ball on a well-floured surface; sprinkle the top with flour, then flatten with your (well-floured) hands into a circle about 8 to 10 inches and 1 to 2 inches thick.
- Cut each circle into 8 wedges and place on a non-stick bake sheet (use a spatula if needed to facilitate the transfer).
- Bake for 12 to 15 minutes, until the scones are puffed and golden in color.
- If desired, dust with powdered sugar when cooled.
Nutrition Facts : Calories 127.6, Fat 5.2, SaturatedFat 2.3, Cholesterol 22.2, Sodium 167.3, Carbohydrate 17.3, Fiber 0.8, Sugar 4.6, Protein 3
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.
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
MEYER LEMON AND DRIED BLUEBERRY SCONES
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
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.
ZAARBUCKS FAMOUS APRICOT ALMOND SCONES
In July 2005, five women set out to Florence Italy to found Zaarbucks, a chain of kiosks serving coffees, teas, jaffles, fudge and baked goods. Early on, the group's business manger, PanNan, figured out that customers hooked on their fabulous baked goods would soon gain so much weight they would stop buying their daily muffins and scones. Quickly Bergy and Derf began working on a new recipe for a deletable new scone that would be kind to the figure. Having developed a basic recipe for light scones, they worked with Madeleine M. to develop a range of flavor combinations that would rival none. Apricot-Almond was by far my favorite so today, one time only, I'm sharing the recipe with you. Don't tell 'em where you got the recipe.
Provided by justcallmetoni
Categories Scones
Time 37m
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Prepare baking sheet by spraying lightly with cooking spray.
- In a large bowl, combine the the flour, 1/4 cup sugar, baking powder, baking soda and salt.
- Cut in the margarine until the mixture resembles course meal.
- Add the apricots and almonds into the flour mixture and mix thoroughly.
- In a smaller bowl, mix together the yogurt, sour cream, and extracts.
- Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough. Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
- Place the dough ball on the baking sheet and spread out into an 8 or 10 inch disk.
- Lightly brush the milk on the top and sprinkle with the remaining 2 teaspoons of sugar.
- Using a very long knife (bread knives work well) cut half way through the dough. You are making indentations, not actually portioning the scone. Repeat until the scone has been divided into 8 wedges. (You can also cut into 12 pieces if you want smaller pieces).
- Bake the scones 20 - 22 minutes.
- Best served warm but cold is good too.
- Enjoy!
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