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Blueberry Scones with Almonds

Flaky, buttery scones studded with fresh blueberries and toasted almonds, finished with a simple almond glaze.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 8 scones

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cut into small chunks
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh blueberries
  • 1/3 cup toasted slivered almonds
  • 1 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 2 teaspoons milk for the glaze

Instructions

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
  • Add the cold butter chunks to the dry ingredients and use a pastry cutter or fork to cut the butter in until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  • Whisk 1 cup milk with the vanilla, then pour into the flour mixture and gently stir until a very wet dough forms.
  • Fold in the blueberries and toasted slivered almonds gently to avoid crushing the berries.
  • Generously flour a clean work surface. Spoon the dough onto the floured surface, sprinkle a little flour over the top, and pat or lightly roll it into a 10-inch (25 cm) flat circle.
  • Cut the circle into 8 equal wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
  • Bake for 15–18 minutes, or until the scone tops are golden brown.
  • While the scones bake, stir together the powdered sugar, 1/4 teaspoon almond extract, and 2 teaspoons milk in a small bowl until smooth to make the glaze.
  • Remove the scones from the oven and let them cool on the baking sheet for about 5 minutes, then drizzle the glaze over the warm scones.

Equipment

  • Mixing Bowl
  • pastry cutter or fork
  • Measuring cups and spoons
  • Baking Sheet
  • parchment paper or silicone baking mat
  • rolling or flat surface for shaping
  • small bowl for glaze
  • spoon or whisk

Notes

  • If worried about spreading, refrigerate shaped scones for at least 15 minutes before baking.
  • If scones spread during baking, press them gently back into shape with a spatula and return to the oven.
  • To freeze baked scones, cool completely, do not glaze, and freeze in an airtight container up to 4 months.
  • To freeze unbaked scones, freeze wedges on a sheet for 1 hour, then transfer to an airtight container for up to 4 months.
  • To bake frozen unbaked scones, either bake from frozen adding a few minutes, or thaw overnight and bake as directed.
  • For overnight prep, shape and cut the dough into wedges, cover, and refrigerate; bake the next day as directed.