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blueberry scones with blueberry glaze
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Almond Blueberry Scones

Blueberry scones with the perfect texture, bursting with lemon and blueberry flavors and covered in a blueberry glaze.
Course Breakfast, brunch, tea time
Keyword blueberry, breakfast food, brunch food, tea time scones
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 37 minutes
Servings 8

Equipment

  • pastry knife for cutting in the butter

Ingredients

Almond Blueberry Scone Ingredients

  • 100g or 1 cup almond flour
  • 260g or 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 50g or ¼ cup granulated sugar
  • 1 teaspoon fine sea salt
  • Zest of one large lemon or two small, or more if you like
  • 113g or ½ cups butter
  • 1 large egg
  • 160g or ⅔ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 6 oz package blueberries fresh

Blueberry Glaze Ingredients

  • 1 ¼ cup organic powdered sugar
  • 2-4 tablespoons blueberry juice squeezed from fresh or thawed frozen blueberries
  • Squeeze of lemon juice if desired

Instructions

  • Grease and line a cookie sheet with parchment paper.
  • Add the zest and sugar to a large bowl and rub it together with your fingers to release its oils.
  • Add the flours, baking powder and salt to the bowl and whisk them together with the sugar.
  • Using a pastry knife or a cheese grater, cut the butter into the flour until you have pea-sized bits of butter.
  • Whisk the heavy cream, egg and vanilla in a small bowl with a fork.
  • Add the wet ingredients and with a rubber spatula stir the dough until it’s almost coming together. Using your hands, shape it into a ball.
  • Add the blueberries and with your fingers, gently mix them in (avoid pressing any less you burst them).
  • Onto a floured surface, halve the dough and shape it into two smaller disks about 1 ½ inch thick - flattening the top slightly. Cut the circles into fourths, and then eighths so that you have 8 small triangles from both circles (so 16).
  • Alternatively shape it into a long rectangle (12 x 8") and slice it into 8 squares.
  • Set the scones on the cookie sheet, just a bit apart. The closeness helps them rise higher.
  • Set the pan in the freezer and let the scones freeze for at least 10 minutes.
  • Preheat the oven to 425 F.
  • Brush the scones with heavy cream and bake them for 12-15 minutes, until the bottoms are just golden.
  • Once they are cool, whisk the glaze ingredients together and spoon it onto the scones.

Video