Almond Blueberry Scones
Scones originated in Scotland and are traditionally served with clotted cream and jam during afternoon tea.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Almond Blueberry Scones
Ingredients
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
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Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
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Stir in the almond extract and milk until the dough comes together.
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Gently fold in the blueberries and sliced almonds.
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Transfer the dough onto a lightly floured surface and shape it into a circle about 1-inch thick.
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Cut the circle into 8 wedges and place them on the prepared baking sheet.
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Bake for 18-20 minutes, or until the scones are golden brown.
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Remove from the oven and let them cool on a wire rack for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 34g12%
- Sugars 12g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
