These soft scones made with fresh blueberries, almonds, and citrus zest are the perfect companion for your favorite tea or just great alone.
Original recipe makes 30 scones
Ingredients
2 tablespoons fresh blueberries
2 tablespoons blueberry preserves
1 tablespoon pomegranate juice
5 tablespoons unsalted butter
3/4 cup white sugar
1 egg
1/3 cup milk
1 teaspoon almond extract
2 teaspoons lemon zest
1/2 teaspoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds
1 cup fresh blueberries
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PREP
20 mins
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COOK
15 mins
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READY IN
35 mins
Directions
- 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.
- 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.
- Bake until golden brown, about 15 minutes.
Nutrition
Calories: 179 kcal
Carbohydrates: 26.7 g
Cholesterol: 25 mg
Fat: 6.9 g
Fiber: 1.5 g
Protein: 3.5 g
Sodium: 261 mg