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Blueberry Almond Scones


Ingredients

2 tablespoons fresh blueberries

2 tablespoons fresh blueberries

2 tablespoons blueberry preserves

2 tablespoons blueberry preserves

1 tablespoon pomegranate juice

1 tablespoon pomegranate juice

5 tablespoons unsalted butter

5 tablespoons unsalted butter

¾ cup white sugar

¾ cup white sugar

1 egg

1 egg

⅓ cup milk

⅓ cup milk

1 teaspoon almond extract

1 teaspoon almond extract

2 teaspoons lemon zest

2 teaspoons lemon zest

½ teaspoon lemon juice

½ teaspoon lemon juice

2 cups all-purpose flour

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon salt

½ cup chopped almonds

½ cup chopped almonds

1 cup fresh blueberries

1 cup fresh blueberries

Directions

Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.

Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.

Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.

Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.

Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.

Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.

Bake until golden brown, about 15 minutes.

Bake until golden brown, about 15 minutes.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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