Almond Blueberry Scones
In the effort to get caught up previous recipes ... here is another one. Almond Blueberry Scones.
I made these on my first vacation day in December for some of the girls that I work with. See they were all still working hard, while I was wearing leggings and going to a spin class. I literally wouldn't be able to do my job without them so the obvious next step is a batch of "thank you scones". Right?
Scones are my go-to baked good for sharing. They travel really well, are easily customizable for the season or occasion, and are already portioned out for serving sizes. For reference, here are the other types of scones I've made:
- pancetta parmesan and rosemary
- lavender blueberry
- lemon lavender scones (take 1 and take 2)
- For what it's worth, I'm pretty positive that I also made a raspberry scone but clearly never wrote about it. Weird.
These scones were pretty amazing although I think I could have used a bit more flour in the mix. These babies got a bit flat during the baking process. So while they still tasted delicious, they did not have the volume of previous attempts. Oddly enough, the last time I baked for coworkers I made blueberry almond loaf bites... so the ingredients were crazy similar. Whoops.
(Step 1) Whisk 3 cups flour and next 4 ingredients in a large bowl. Add butter in little chunks to the mixture. I essentially just kept the stand mixer on while I slowly added in the butter in little cubes. Total success.
(Step 2) Add in your blueberries (preferably frozen). Give it a little mix to ensure your blueberries are evenly-ish distributed prior to adding the wet ingredients.
(Step 3) Whisk 1 cup buttermilk and almond extract in a small bowl. Add wet ingredients to dry ingredients. Stir until a dough ball forms. I did switch the attachment on my stand mixer from the whisk to the paddle.
(Step 4) Given my knowledge about scone science, I quite literally dumped the dough from the bowl on a lightly floured board. Then using my hands gently flattened and molded the dough into a rectangle (about 10x6"). You might think you want more flour but you'll be fine.
(Step 5) Cut the dough any way your heart moves you. I made slightly smaller scones than normal - so I cut the batter into about 10 squares. Since you haven't loaded up on flour, your scones are going to be sticky... don't fret. Grab a metal spatula (I use my fish flipper?) to easily get scones up and on the parchment.
(Step 6) Sprinkle the top of the scones with sugar and slivered almonds.
(Step 7) Bake until scones are a lovely golden shade.... which is about 25 minutes at 375 F.
Shopping List
3 cups all-purpose flour plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
1 cup frozen wild blueberries
1 cup plus 2 tablespoons buttermilk1 teaspoon almond extract
1/4 cup of slivered almonds (to be sprinkled on the top pre-bake)
*I substituted sour cream for buttermilk here. If you do go sour cream, I went with 3/4 cup sour cream and made up the remainder with water. But in order to get the dough to the right consistency I needed a bit more liquid, so I just used some milk I had in my fridge. No biggie.
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