Easy Blueberry Almond Scones Recipes

BLUEBERRY-ALMOND SCONES

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.

ALMOND FLOUR KETO BLUEBERRY SCONES RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• In a medium bowl, combine almond flour, coconut flour, erythritol, sea salt, and baking powder.
• 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.
• Place the dough onto the lined pan and form a disk shape, about 1in (2.5 cm) thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 in (2.5 cm) apart. Bake for about 18-22 minutes, until golden.
• Meanwhile, prepare the glaze. Puree the glaze ingredients in a blender. Pour through a fine mesh sieve to catch (and discard) the blueberry skins. When the scones are done baking, drizzle the glaze over them and spread evenly. Cool completely (scones and glaze will firm up as they cool).

BLUEBERRY ALMOND SCONES

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.

SIMPLE SCONES

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.

BLUEBERRY SCONES

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!!

EASY BLUEBERRY ALMOND SCONES

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

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!

BLUEBERRY SCONES

Steps:

• Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest.
• In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together.
• Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.
• Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely.