Blueberry Almond Scones

Blueberry Almond Scones

3
Lara 0

"These soft scones made with fresh blueberries, almonds, and citrus zest are the perfect companion for your favorite tea or just great alone."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 179 cals
Serving size has been adjusted!

Original recipe yields 15 servings

Adjust

Nutrition

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until golden brown, about 15 minutes.

Reviews

3

This recipe tasted wonderful and I would recommend any who loves fresh blueberries to try it. I only gave 3 stars because mine did not turn out very scone like. They were very soft and moist, I ...

These were kind of blah. I made as is, then put a lemon juice/powdered sugar glaze on them which improved them. They did spread out a lot for me, so I might try using less butter if I make the...

Loved this recipe! Turned out much more dense than most scones however. These had a consistency more like a raised pumpkin cookie. Great with a small drizzle of icing. Perfect for breakfast with...