Indulge in the delightful combination of blueberries and almonds with these scrumptious scones. Perfect for breakfast or a mid-day treat, these scones are easy to make and bursting with flavor. The blueberries add a juicy sweetness, while the almonds provide a satisfying crunch. Serve them warm with a cup of tea or coffee for a truly delightful experience.
When preparing this recipe, you might need to pick up a few ingredients that aren't always in your pantry. Fresh blueberries are essential for their juicy burst of flavor, and sliced almonds add a delightful crunch. Make sure to get heavy cream for the rich, tender texture of the scones. These ingredients can be found in the produce and baking aisles of your local supermarket.
Ingredients For Blueberry Almond Scones Recipe
All-purpose flour: The base of the scone, providing structure and texture.
Granulated sugar: Adds sweetness to the scones.
Baking powder: Helps the scones rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Unsalted butter: Adds richness and flakiness to the scones.
Blueberries: Provide a juicy burst of sweetness in every bite.
Sliced almonds: Add a delightful crunch and nutty flavor.
Heavy cream: Ensures a tender, moist texture.
Vanilla extract: Adds a warm, sweet aroma and flavor.
Technique Tip for Perfect Scones
When incorporating the cold butter into the dry ingredients, make sure to work quickly to prevent it from melting. The goal is to create small, pea-sized pieces of butter throughout the dough. This will ensure that the scones have a flaky texture. If the butter starts to soften too much, you can place the bowl in the refrigerator for a few minutes to firm it up again before continuing.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.
unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.
fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used when fresh are not available; just make sure to thaw and drain them first.
sliced almonds - Substitute with chopped pecans: Chopped pecans offer a similar crunch and a slightly different nutty flavor.
heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that provides a rich texture.
vanilla extract - Substitute with almond extract: Almond extract can enhance the almond flavor in the scones.
Other Alternative Recipes Similar to This
How To Store / Freeze Your Scones
- To keep your blueberry almond scones fresh, store them in an airtight container at room temperature. They will stay delicious for up to 2 days.
- For longer storage, place the scones in the refrigerator. This will extend their freshness for up to a week. Make sure they are in an airtight container to prevent them from drying out.
- If you want to freeze the scones, first allow them to cool completely. Then, wrap each scone individually in plastic wrap or aluminum foil. Place the wrapped scones in a resealable freezer bag or an airtight container.
- When you're ready to enjoy a frozen scone, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the scone on a low setting for 20-30 seconds.
- To reheat the scones and bring back their freshly baked texture, preheat your oven to 350°F (175°C). Place the thawed scones on a baking sheet and warm them in the oven for 5-10 minutes.
- If you prefer to freeze the dough instead of the baked scones, follow the recipe up to the point of cutting the dough into wedges. Place the wedges on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen dough wedges to a resealable freezer bag or an airtight container.
- When baking frozen dough, preheat your oven to 400°F (200°C) and bake the scones directly from the freezer. You may need to add a few extra minutes to the baking time, so keep an eye on them until they are golden brown.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the blueberry almond scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Warm them for about 10-15 minutes or until they are heated through. This method helps maintain the scones' crispy exterior and soft interior.
Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the scones on the toaster oven tray and cover them with foil. Heat for 8-10 minutes. This is a great option for reheating a smaller batch without using the full-sized oven.
Microwave Method: Place the scones on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 20-30 seconds. Be cautious with this method as it can make the scones a bit soggy if overheated.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the air fryer basket in a single layer. Heat for about 3-5 minutes. This method is quick and helps retain the scones' texture.
Stovetop Method: If you prefer a more hands-on approach, you can use a skillet. Preheat a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method can give the scones a slightly toasted exterior.
Steam Method: For a softer texture, you can use a steamer. Place the scones in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method keeps the scones moist and tender.
Best Tools for Baking These Scones
Oven: Preheat to 400°F (200°C) to bake the scones.
Baking sheet: Line with parchment paper to prevent sticking and ensure even baking.
Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.
Large mixing bowl: Used to mix the dry ingredients together.
Whisk: Used to combine the flour, sugar, baking powder, and salt.
Pastry cutter: Used to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Separate bowl: Used to whisk together the heavy cream and vanilla extract.
Spatula: Used to stir the wet ingredients into the dry ingredients until just combined.
Lightly floured surface: Used to turn out the dough and shape it into a circle.
Knife: Used to cut the dough circle into 8 wedges.
Cooling rack: Used to allow the scones to cool slightly before serving.
How to Save Time on Making These Scones
Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.
Use a food processor: Quickly cut in the butter using a food processor instead of a pastry cutter or your fingers.
Freeze the butter: Freeze the butter for 10 minutes before cutting it in to make it easier to handle and faster to incorporate.
Mix dry ingredients in advance: Combine the flour, sugar, baking powder, and salt the night before to save time in the morning.
Use parchment paper: Line your baking sheet with parchment paper for quick cleanup.
Blueberry Almond Scones Recipe
Ingredients
Scone Ingredients
- 2 cups All-purpose flour
- ½ cup Granulated sugar
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- ½ cup Unsalted butter, cold and cubed
- 1 cup Fresh blueberries
- ½ cup Sliced almonds
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gently fold in the blueberries and sliced almonds.
- In a separate bowl, whisk together the heavy cream and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
- Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. Cut the circle into 8 wedges and place them on the prepared baking sheet.
- Bake for 20 minutes, or until the scones are golden brown. Allow to cool slightly before serving.
Nutritional Value
Keywords
Check out these recipes too!
- Pumpkin Cheesecake Brownies Recipe1 Hours 5 Minutes
- Pumpkin Cheesecake Bars Recipe1 Hours 5 Minutes
- Pumpkin Carrot Cake Recipe1 Hours
- Pumpkin Apple Cake Recipe1 Hours
- Pretzel Crust Cheesecake Bars Recipe50 Minutes
- Plum Clafoutis Recipe1 Hours
- Plum Almond Crostata Recipe1 Hours
- Pistachio Rose Macarons Recipe45 Minutes
- Pistachio Macarons Recipe45 Minutes
- Pistachio Baklava Recipe1 Hours 15 Minutes
- Pineapple Mint Pops Recipe10 Minutes
- Pineapple Coconut Macaroons Recipe40 Minutes
Leave a Reply