The Pioneer Woman Tasty Kitchen
Profile Photo

Almond Blueberry Scones

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

“Stuffing” Biscuits
Profile Photo by Susan | Simple Healthy Kitchen in Breads
Copycat Red Lobster Cheddar Bay Biscuits with a twist. With the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Whole Wheat Pumpkin Drop Biscuits
Profile Photo by Jen @ Peanut Butter and Peppers in Breads
Light, fluffy, easy whole wheat drop biscuits with pumpkin flavor. Serve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Cranberry Orange Breakfast Scones
Profile Photo by samantha Kment in Breads
Made with white whole wheat flour and yogurt, this lightened-up scone...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Cheddar Bacon Beer Biscuits
Profile Photo by Stacey @ Bake.Eat.Repeat. in Breads
A quick and easy whole wheat biscuit that is absolutely perfect...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Pumpkin Date Biscuits
Profile Photo by samantha Kment in Breads
With its whole grain pumpkin base and cinnamon-infused date filling, this...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 9 Level: Easy