BLUEBERRY ALMOND SCONES

October 08, 2019
These Blueberry Almond Scones also {are|are} pleasant and are good for Mother’s Day. They’re cheerful, light, fluffy, try thus well with occasional, and ar thus pretty. 

BLUEBERRY ALMOND SCONES

I forever say this, however it’s true. These don't seem to be that arduous to form – don’t be scurrred as a result of you have got to form a dough and use a pastry mixer (or your hands).

So you simply combine some flour, saleratus, suga, and butta in an exceedingly bowl with a pastry mixer or your hands till course crumbles type. Add blueberries and almonds and gently combine then finally add some buttamilk, egg, and vanilla then gently fold. Kneed a bit then roll, cut, and bake.

BLUEBERRY ALMOND SCONES

INGREDIENTS :
Scones:

  • 2 cups all purpose flour
  • 1 container fresh blueberries (you can more if you would)
  • ½ cup slivered almonds
  • ¾ cup (1 stick + 4 tablespoons) of butter, cold and cut into cubes
  • ⅓ cup sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract

Almond Glaze:

  • 1-2 tablespoons water
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract

INSTRUCTIONS :

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or a non-stick baking mat. Flour a clean surface in your kitchen to eventually kneed the dough.
  2. In a large bowl mix flour, sugar, baking powder, and salt. Cut in butter with a pastry blender or your fingers until course crumbs form.
  3. Gently mix in blueberries and slivered almonds with your hands.
  4. In a small bowl or liquid measuring cup mix buttermilk, eggs, and vanilla. Add to the dough mixture and gently mix with your hands. Dough will be sticky.
  5. Place sticky dough on a well floured service. Gently kneed, add a little flour if needed, until the dough comes together.
  6. Roll the dough out and cut scones with a round biscuit or cookie cutter. You could also cut them into triangles with a knife. Gently roll the extra dough into a ball, roll out again, and continue cutting the scones until all the dough has been used.
  7. Place scones on the baking sheet and bake for 15-17 minutes. Mine took 17. Let cool completely before adding the glaze on top.
  8. To make the glaze, whisk all the ingredients in a bowl using just 1 tablespoon of water at first. If glaze is too thick add ½ teaspoon more at a time until you reach a slightly running consistency. If the glaze is too thin, it will run off the scones. If the glaze ends up being too runny, let it sit out for 15 minutes until it thickens up, then stir. Pour glaze over scones and let sit until glaze hardens.
These Blueberry Almond Scones also {are|are} pleasant and are good for Mother’s Day. They’re cheerful, light, fluffy, try thus well with occasional, and ar thus pretty. 

BLUEBERRY ALMOND SCONES

I forever say this, however it’s true. These don't seem to be that arduous to form – don’t be scurrred as a result of you have got to form a dough and use a pastry mixer (or your hands).

So you simply combine some flour, saleratus, suga, and butta in an exceedingly bowl with a pastry mixer or your hands till course crumbles type. Add blueberries and almonds and gently combine then finally add some buttamilk, egg, and vanilla then gently fold. Kneed a bit then roll, cut, and bake.

BLUEBERRY ALMOND SCONES

INGREDIENTS :
Scones:

  • 2 cups all purpose flour
  • 1 container fresh blueberries (you can more if you would)
  • ½ cup slivered almonds
  • ¾ cup (1 stick + 4 tablespoons) of butter, cold and cut into cubes
  • ⅓ cup sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract

Almond Glaze:

  • 1-2 tablespoons water
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract

INSTRUCTIONS :

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or a non-stick baking mat. Flour a clean surface in your kitchen to eventually kneed the dough.
  2. In a large bowl mix flour, sugar, baking powder, and salt. Cut in butter with a pastry blender or your fingers until course crumbs form.
  3. Gently mix in blueberries and slivered almonds with your hands.
  4. In a small bowl or liquid measuring cup mix buttermilk, eggs, and vanilla. Add to the dough mixture and gently mix with your hands. Dough will be sticky.
  5. Place sticky dough on a well floured service. Gently kneed, add a little flour if needed, until the dough comes together.
  6. Roll the dough out and cut scones with a round biscuit or cookie cutter. You could also cut them into triangles with a knife. Gently roll the extra dough into a ball, roll out again, and continue cutting the scones until all the dough has been used.
  7. Place scones on the baking sheet and bake for 15-17 minutes. Mine took 17. Let cool completely before adding the glaze on top.
  8. To make the glaze, whisk all the ingredients in a bowl using just 1 tablespoon of water at first. If glaze is too thick add ½ teaspoon more at a time until you reach a slightly running consistency. If the glaze is too thin, it will run off the scones. If the glaze ends up being too runny, let it sit out for 15 minutes until it thickens up, then stir. Pour glaze over scones and let sit until glaze hardens.
These Blueberry Almond Scones also {are|are} pleasant and are good for Mother’s Day. They’re cheerful, light, fluffy, try thus well with occasional, and ar thus pretty. 

BLUEBERRY ALMOND SCONES

I forever say this, however it’s true. These don't seem to be that arduous to form – don’t be scurrred as a result of you have got to form a dough and use a pastry mixer (or your hands).

So you simply combine some flour, saleratus, suga, and butta in an exceedingly bowl with a pastry mixer or your hands till course crumbles type. Add blueberries and almonds and gently combine then finally add some buttamilk, egg, and vanilla then gently fold. Kneed a bit then roll, cut, and bake.

BLUEBERRY ALMOND SCONES

INGREDIENTS :
Scones:

  • 2 cups all purpose flour
  • 1 container fresh blueberries (you can more if you would)
  • ½ cup slivered almonds
  • ¾ cup (1 stick + 4 tablespoons) of butter, cold and cut into cubes
  • ⅓ cup sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract

Almond Glaze:

  • 1-2 tablespoons water
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract

INSTRUCTIONS :

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or a non-stick baking mat. Flour a clean surface in your kitchen to eventually kneed the dough.
  2. In a large bowl mix flour, sugar, baking powder, and salt. Cut in butter with a pastry blender or your fingers until course crumbs form.
  3. Gently mix in blueberries and slivered almonds with your hands.
  4. In a small bowl or liquid measuring cup mix buttermilk, eggs, and vanilla. Add to the dough mixture and gently mix with your hands. Dough will be sticky.
  5. Place sticky dough on a well floured service. Gently kneed, add a little flour if needed, until the dough comes together.
  6. Roll the dough out and cut scones with a round biscuit or cookie cutter. You could also cut them into triangles with a knife. Gently roll the extra dough into a ball, roll out again, and continue cutting the scones until all the dough has been used.
  7. Place scones on the baking sheet and bake for 15-17 minutes. Mine took 17. Let cool completely before adding the glaze on top.
  8. To make the glaze, whisk all the ingredients in a bowl using just 1 tablespoon of water at first. If glaze is too thick add ½ teaspoon more at a time until you reach a slightly running consistency. If the glaze is too thin, it will run off the scones. If the glaze ends up being too runny, let it sit out for 15 minutes until it thickens up, then stir. Pour glaze over scones and let sit until glaze hardens.

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