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Almond Blueberry Scones

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Level: Easy

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Description

Moist, almond and blueberry scones, perfect for breakfast or tea time.

Ingredients

  • 7 ounces, weight Almond Paste
  • 3-⅓ cups All-purpose Flour
  • ½ cups Sugar
  • 8 Tablespoons Unsalted Butter, Cold And Diced
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 cup Buttermilk
  • 1 whole Egg
  • 1 teaspoon Almond Extract
  • 1-½ cup Blueberries
  • 2 Tablespoons Milk Or Half-and-half, As Needed To Brush On Top Of The Scones

Preparation

In the bowl of a food processor, crumble the almond paste with your fingers, then pulse for 10 seconds to break pieces up further. Add the flour, sugar, butter, baking powder, baking soda and salt. Pulse mixture until it resembles coarse meal.

Transfer mixture to a large mixing bowl and add the buttermilk, egg and the extract. Stir until just combined then empty contents of bowl onto a heavily floured cutting board. Generously flour your hands and a rolling pin.

Roll dough into a rectangle approximately 3/4″ thick and 12″ x 8″. Place blueberries on one half of the dough, (the right side if you prefer) then fold the other half of the dough over the berries. Similar to closing a book.

Flour a 3 or 4 inch round biscuit cutter and cut biscuits into rounds. You will need to re-roll scraps from the first cutting. Just cut those scones without folding dough in half again. Place on a parchment lined baking sheet, 2 inches apart and freeze for 1 hour.

Preheat oven to 400 F. Brush scones with milk or half-and-half and bake 20-22 minutes until golden and baked through. Remove from oven and allow to cool.

Recipe adapted from Odense.

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