Almond Blueberry Scones with a Hint of Citrus
Introduction
Autumn mornings in 2024 deserve a treat that brings comfort and delight, and there’s nothing quite like the warm, inviting aroma of freshly baked scones to start your day. Our almond blueberry scones, kissed with a hint of citrus, bring a delightful blend of nutty richness and tangy sweetness that’s perfect for a cozy breakfast or a spirited afternoon tea. Subscribe now to receive this and more delightful recipes straight to your inbox!
Why You’ll Love This Recipe
This scone recipe is a celebration of flavors and simplicity. The combination of almonds and blueberries creates a harmony of textures, rich and crumbly, yet melt-in-your-mouth soft. A touch of lemon zest adds a refreshing zing that awakens your senses. The ease of preparation allows you to whip these up in no time, making it a family-friendly favorite that pleases both young and old. Whether you’re an experienced baker or a novice in the kitchen, these scones are a fantastic way to brighten your day.
Ingredients
– 2 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and diced
– 1/2 cup almond meal
– 1/2 cup fresh blueberries
– Zest of 1 lemon
– 1/2 cup whole milk
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 cup sliced almonds
– 2 tablespoons coarse sugar for sprinkling
Necessary Tools
– Large mixing bowl
– Small mixing bowl
– Pastry cutter or fork
– Whisk
– Baking sheet
– Parchment paper
Ingredient Swaps and Additions
Feeling adventurous? Swap blueberries for raspberries for a tart twist, or add a handful of white chocolate chips for extra indulgence. You can replace the almond meal with hazelnut or cashew meal for a different nutty profile. For a dairy-free version, use almond milk and vegan butter.
Step-by-Step Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the diced butter and blend with a pastry cutter until it resembles coarse crumbs.
4. Gently fold in the almond meal, blueberries, and lemon zest.
5. In a small bowl, whisk together milk, egg, and vanilla extract. Pour into the dry ingredients and fold until just combined.
6. Turn the sticky dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
7. Transfer scones to the baking sheet, sprinkle with sliced almonds and coarse sugar.
8. Bake for 18-20 minutes until golden brown. Let cool slightly before serving.
Serving Suggestions
These scones pair wonderfully with clotted cream or a dollop of lemon curd. Enjoy them with a steaming cup of Earl Grey or a rich espresso for the ultimate treat.
Pro Tips for Success
Ensure your butter is cold; this creates the flaky texture scones are known for. Don’t overmix the dough to keep the scones tender. Use fresh, firm blueberries to prevent them from becoming mushy during baking.
Storing and Reheating
Store leftover scones in an airtight container at room temperature for up to two days. For longer storage, freeze them and reheat in the oven at 350°F (175°C) for 5-10 minutes until warm.
FAQ Section
Q: Can I use frozen blueberries?
A: Absolutely, just do not thaw them before adding to the dough to prevent excess moisture.
Q: How can I make gluten-free scones?
A: Substitute the all-purpose flour with a quality gluten-free flour blend, ensuring it includes xanthan gum for structure.
Conclusion
Almond blueberry scones with a hint of citrus provide a joyful blend of flavors and textures that are sure to enliven your taste buds. Easy to make and delightful to eat, they are bound to become a staple in your baking repertoire. We’d love to see your creations—leave a review, share photos, or tag us on Instagram or Pinterest!
Nutritional Information
Per Serving: Calories: 300, Total Fat: 16g, Saturated Fat: 8g, Cholesterol: 55mg, Sodium: 150mg, Total Carbohydrates: 36g, Dietary Fiber: 2g, Sugars: 11g, Protein: 5g.
