Dried Blueberry Almond Scones Recipes

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SIMPLE SCONES



Simple Scones image

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Provided by Ben S.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg

Steps:

  • Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  • In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
  • In a small bowl, whisk sour cream and egg until smooth.
  • Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  • Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g

DRIED CHERRY ALMOND SCONES



Dried Cherry Almond Scones image

Provided by Anne Burrell

Categories     side-dish

Time 43m

Yield 6 scones

Number Of Ingredients 15

3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 lemon, zested
Pinch salt
1/2 teaspoon ground cinnamon
1 1/2 sticks cold butter, cut into pea size pieces
1 cup dried cherries
1/2 cup toasted sliced almonds
1/2 cup heavy cream
Turbinado sugar, for garnishing
Honey Butter, recipe follows
1/2 pint cold heavy cream
2 tablespoons honey
1 orange, zested

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.

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.

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.

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