{Mini} Almond Blueberry Scones: These tender scones are packed with sweet blueberries and plenty of almond flavoring!
So, how was your 4th? Lots of food? Fireworks? Fun? 🙂
Mine was spent with all of the above! Plus a little bit of eye trouble that left me with an irritated eye and a small break from my contacts.
I was like Bob Costas at the Olympics last summer.
Plus, driving in glasses after driving for years in contacts? A very, very different experience. I was like a student driver all over again, looking over my shoulder 12 times before lane changing, certain my glasses were blocking my periphs (aka peripherals) and that I was going to take out some poor, unsuspecting car.
I didn’t. And my eye is better. I’m stronger for it.
So, even though I’m pretty sure my eye ailment was due to a stray eyelash that refused to come out, I figured there was no harm in packing some more super foods into my diet.
And then rolling them around in sugar and cream for good measure.
Just kidding. I mean, yes, the blueberries in these scones are surrounded by cream and sugar, but this recipe was made a bit ago for my sister’s baby shower, but this weekend, I made a solid effort to eat the blueberries plain.
And then washed them down with the pirate cupcakes I made for my nephew’s first birthday party, where he was dressed as the cutest pirate in the history of pirates!
Balance, right?
- 2 cups + 2 Tbsp all purpose flour
- 1/3 cup white sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter cubed and cold
- 1 egg
- 1/4 cup heavy whipping cream plus more for brushing
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 3/4 cup blueberries
- 1/2 cup powdered sugar
- 2 tsp almond extract
- 1-3 Tbsp heavy whipping cream
- Sliced Almonds
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Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
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In a bowl, mix together flour, white sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
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Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
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Stir in the blueberries, and mix until just combined.
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On a well-floured surface, turn out the scone dough and pat into a small square that's about a 1/2" thick. Cut the rectangle in 9 even squares, then cut each square diagonally, leaving you with 18 mini scones. Transfer to the baking sheet. Brush each scone with just a bit of heavy cream.
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Bake for 14-16 minutes, or until just golden brown. Allow to cool.
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Glaze
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Whisk together powdered sugar, almond extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the desired consistency. Pour over warm scones, top with sliced almonds, and enjoy!
My favorite products used in this recipe:
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