Blueberry-Almond Scones


If you think of scones as dense, dry mounds of dough, then you haven’t had a good, fresh scone. The trick to making them moist, tender and flavorful is lots of butter and a healthy dosing of buttermilk. At least, that’s what this recipe uses. Also in this recipe: a mound of blueberries and almonds add welcome fruity and nutty flavor.

We could argue about what makes a scone a scone and maybe these are just weird, extra buttery muffins? But why spend our time arguing when we could be eating these scones?

The base of the recipe below comes from my mother, which comes from a tea shop in my hometown. If you’re ever in Robertson County, Tennessee (you never know), make sure you stop in at Burdett’s Tea Shop. The quiche is named after my mother and is delish.

Blueberry-Almond Scones

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

1 cup flour
1/2 cup sugar
2 1/2 tsp baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon finely grated lemon zest

Sift the above dry ingredients together in a large bowl.

1 1/2 sticks unsalted butter, cubed

Cut the butter into the dry ingredients using knives or a pastry cutter until the butter is pea-sized.

1 cup buttermilk
1/2 teaspoon almond extract
1 cup fresh blueberries (see note for frozen)

Add the buttermilk, almond extract, and blueberries and mix with a spoon until a dough forms. Dust a counter with flour and add dough. Pat or roll the dough into a 1/2″ thick disc, using more flour as needed. Cut into eight wedges and place on parchment-lined baking sheet.

1/4 cup heavy cream or buttermilk
1 tablespoon sugar
1/3 cup slivered almonds

Brush the tops with cream or buttermilk, sprinkle with sugar, and top with almonds, lightly pressing them in.

Bake at 425 degrees in the middle of the oven for about 15 minutes. Scones are done when they are golden brown, tall, and brown but not burnt on the bottom.

If you use frozen blueberries, toss them with a tablespoon of flour first to keep them from bleeding too much.
Eating one later? Reheat your scones in a 350 degree oven for 5 minutes.


Blueberry-Almond Scones

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