Easy Blueberry Almond Scones
Flaky, buttery, and bursting with flavor, these Easy Blueberry Almond Scones are a simple yet elegant treat perfect for breakfast, brunch, or an afternoon snack. Made with juicy fresh blueberries and crunchy sliced almonds, these scones come together effortlessly in just 15 minutes of prep time, making them an ideal choice for busy mornings or last-minute baking. The secret to their irresistible texture lies in cutting cold butter into the dry ingredients and folding the dough gently, ensuring a tender crumb every time. A hint of vanilla enhances their sweetness, while a sprinkle of coarse sugar on top adds a delightful crunch. Serve these golden-brown pastries warm with a dollop of butter or jam for a cozy homemade indulgence that's sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.333 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cut into cubes)
- 0.5 cup Heavy cream (plus extra for brushing)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 0.25 cup Sliced almonds
- 2 tablespoons Coarse sugar (for topping, 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 unsalted butter cubes to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula until the dough just comes together (do not over-mix).
Gently fold in the fresh blueberries and sliced almonds, being careful not to crush the berries.
Turn the dough onto a lightly floured surface and shape it into a rough disc about 8 inches in diameter and 1 inch thick.
Cut the disc into 8 equal wedges (like slicing a pie) and transfer the wedges to the prepared baking sheet, leaving space between each piece.
Brush the tops of the scones with a little heavy cream and sprinkle with coarse sugar, if desired, for extra sweetness and crunch.
Bake in the preheated oven for 18–20 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with butter, jam, or your favorite spread. Enjoy!
Nutrition Facts
Calories |
2901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 313.3 g | 114% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 112.2 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 274 mg | 21% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 776 mg | 17% | |
*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.
