EASY BLUEBERRY ALMOND SCONES
Inspired by Lalalous's recipe #371363, this simple scone recipe is so easy, you can make it in the morning before work! Raspberries work well, too - use almond extract if you're using rapberries! I use frozen berries (the individually frozen kind, not the kind in syrup) for these, and I like my berries, so my scoop of berries is more like a heaping 1/2 cup!
Provided by Katzen
Categories Scones
Time 20m
Yield 4 Scones, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 220°C/425°F.
- In a bowl mix together flour, oats, baking powder, sugar and vanilla powder (if using vanilla extract, add with milk). Add oil and stir to combine.
- Fold in blueberries and almonds.
- Add milk (and vanilla extract) and stir to combine. If it is too sticky add more flour, if it is too dry add some more milk.
- Pat out dough on a floured surface and cut or shape scones of desired size. I often shape dough into a large circle, and cut into triangles for a traditional shape.
- Place on a paper-lined baking sheet and bake for about 15 minutes until baked through and golden brown.
ALMOND FLOUR KETO BLUEBERRY SCONES RECIPE
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, erythritol, sea salt, and baking powder.
- In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if it's dry.) Fold the blueberries into the dough.
- Place the dough onto the lined pan and form a disk shape, about 1in (2.5 cm) thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 in (2.5 cm) apart. Bake for about 18-22 minutes, until golden.
- Meanwhile, prepare the glaze. Puree the glaze ingredients in a blender. Pour through a fine mesh sieve to catch (and discard) the blueberry skins. When the scones are done baking, drizzle the glaze over them and spread evenly. Cool completely (scones and glaze will firm up as they cool).
Nutrition Facts : Calories 159 kcal, Carbohydrate 8 g, Protein 5 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 97 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
BLUEBERRY ALMOND SCONES
These soft scones made with fresh blueberries, almonds, and citrus zest are the perfect companion for your favorite tea or just great alone.
Provided by Lara
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 15
Number Of Ingredients 16
Steps:
- 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 Facts : Calories 179.4 calories, Carbohydrate 26.7 g, Cholesterol 23 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 261.4 mg, Sugar 12.5 g
DRIED BLUEBERRY ALMOND SCONES
These scones use dried blueberries, but you could substitute them with dried cherries or even cranberries if you wanted to.
Provided by MarieRynr
Categories Scones
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat theoven to 350*F.
- whisk the flour, sugar and baking powder in a bowl. Cut in the butter using a pastry blender until the mixture resembles coarse crumbs. Add 2/3 of the milk, egg and almond extract and stir until smooth. Stir in the blue berries and almonds.
- Roll or pat the dough into a disk of medium thickness on a llightly floured surface. Cut into 10 equal wedges. Arrange on a lightly greased baking sheet. Brush the tops with the remaining milk.
- Bake for 20 minutes or until light brown. Serve warm.
BLUEBERRY ALMOND DROP SCONES
Blueberry with almond is one of my favorite combos for breakfast bakes. Sneaking some toasted almond flour and citrus zest into these scones really makes their flavor shine. Sometimes I like to make these scones ahead of time, portioning the dough on sheet pans and popping them into the refrigerator until baking them the next morning.
Provided by Dan Langan
Categories dessert
Time 1h10m
Yield 12 scones
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F and line 2 half sheet pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, almond flour, baking powder, salt and citrus zest until well combined.
- Use the large holes of a box grater to grate the frozen butter into the flour. Use a rubber spatula to toss the butter evenly into the flour, breaking up any large bits. Add the berries and slivered almonds and toss into the flour.
- Whisk together the cream, egg and vanilla in a small bowl, then pour into the flour-butter mixture. Stir and flatten the dough over itself until evenly moistened; some dry spots may remain -- that's OK. The dough will have the consistency of sticky cookie dough.
- Use a scoop or measuring cup to portion out 6 mounded 1/4-cup portions of the dough onto each prepared sheet pan. Flatten the mounds ever so slightly.
- For finishing: Whisk the egg with 1 tablespoon water and brush onto the scones with a pastry brush. Sprinkle the scones with the finishing sugar.
- Bake until deep golden and slightly springy when touched, 28 to 30 minutes. Rotate the pans back to front and top to bottom halfway during baking. Let cool on the sheet pans until warm then transfer to a serving tray. The scones are best served warm or the day they are baked.
BLUEBERRY ALMOND FLOUR SCONES
Gluten-free breakfast recipes come in a variety of forms, but usually, scones are not the first things to come to mind. It's exciting to know that almond flour baking is available to make healthy breakfast scones, and can be enjoyed by those who are gluten-free and vegan. Vegan gluten-free recipes can be hard to come by because in many cases gluten-free recipes will call for eggs to act as the binder since the gluten is missing. Our Blueberry Healthy Breakfast Scones are one of those vegan gluten-free recipes that you can proudly serve to even the pickiest eaters. They have that scone-like texture and flavor, and no one would guess that it is gluten-free or vegan.
Provided by alonshur
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- In a medium bowl whisk together the dry ingredients.
- In a separate bowl mix the eggs, maple syrup or honey, and vanilla together. Add this mixture into the dry ingredients. Next, fold in the Nature's Eats Dried Blueberries using a spatula and mix ingredients to form a dough. Blend carefully to not crush the blueberries if you are using fresh blueberries.
- Form dough into one thick disk then cut into 8 pie-shaped pieces.
- Place each scone onto a parchment lined baking sheet. Bake for 15 minutes or until edges are lightly browned. Cool for 5 minutes before serving.
- Store scones in an airtight container in the refrigerator for up to 7 days.
ALMOND FLOUR BLUEBERRY SCONES
These Almond Flour Blueberry scones will satisfy your sweet tooth while also helping you feel your best. Not only are these scones low-carb, but they are also gluten-free, vegan, and delicious.
Provided by Julianne Hodges
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375 ℉.
- In a small bowl whisk all the wet ingredients (including the chickpea egg).
- In a big bowl combine all the dry ingredients except the blueberries.
- Add the wet ingredients and stir to combine. The result will be a uniform dough.
- Place the dough on a parchment-lined baking sheet. Using your hands extend the dough until it has 1 inch tall. Shape it as a square. Split that big square into 4 smaller and then cut each of them in halves, having the traditional triangle shape of the scones.
- Make some space between the scones for better baking.
- Using your fingers make a few holes in each scone and gently put a blueberry in each of them.
- Bake for 10-12 minutes.
Nutrition Facts : Calories 318 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 23 grams fat, Fiber 6 grams fiber, Protein 10 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 78 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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3.5/5 (7)Total Time 30 minsServings 8
- Preheat the oven to 350°. In a large mixing bowl, whisk together the almond flour, arrowroot flour, baking powder and salt.
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- In a large mixing bowl, whisk together the egg, butter, sweetener, vanilla, orange zest, and kosher salt.
- Gradually mix in the almond flour, then the baking powder. Mix with a rubber spatula and then use your hands to turn the mixture into dough. The dough should not be crumbly or stiff. If it's dry, add a little water, a teaspoon at a time, until it's smooth and pliable but not sticky.
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