Dried Blueberry Almond Scones
Start your day with the irresistible charm of these Dried Blueberry Almond Scones, a perfect balance of sweet, nutty, and buttery flavors. Featuring tender dried blueberries and crunchy sliced almonds, these golden-brown scones come together effortlessly with just a handful of pantry staples. The cold, cubed butter ensures a perfectly flaky texture, while a hint of vanilla and a touch of coarse sugar on top add an extra layer of indulgence. Ideal for breakfast, brunch, or an afternoon treat, these homemade scones bake up in just 20 minutes and are best enjoyed fresh out of the oven. Pair them with your favorite tea or coffee for a simple yet elegant way to brighten your day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter (cold, cubed)
- 2/3 cup Heavy cream (plus extra for brushing)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1/2 cup Dried blueberries
- 1/3 cup Sliced almonds
- 2 tablespoons Coarse sugar (for sprinkling, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Make a well in the center of the dry mixture, and pour in the wet ingredients. Mix gently with a fork or spatula until the dough just starts to come together. Be careful not to overmix.
Fold in the dried blueberries and sliced almonds until evenly distributed.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Shape it into a round disc, about 1 inch thick and 8 inches in diameter.
Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about an inch apart. Brush the tops with a little extra heavy cream and sprinkle with coarse sugar, if desired.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
3144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.1 g | 239% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 1895 mg | 82% | |
| Total Carbohydrate | 327.7 g | 119% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 127.8 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 325 mg | 25% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
