{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:
If you like this recipe, check out these other scone recipes:
Gayle @ Pumpkin 'N Spice says
Hope your eye is better, Michelle! I had horrible problems with my contacts and glasses last year because of my left eye..something scratched it and I was devastated because I had to wear my glasses in public! Anyways, these scones look amazing! Mini foods always seem to taste better, especially ones that involve blueberries and almonds! Yum!
Michelle says
Thanks, Gayle! Eye problems are totally the worst 🙂
Medha @ Whisk & Shout says
These look so tender and delicious! I’ve never tried almond/blueberry desserts, but this looks beyond amazing!
Michelle says
Thanks, Medha! 🙂
Kristine @ Kristine's Kitchen says
I love blueberry and almond together, and these scones look like my ideal breakfast treat! They are so pretty, too!
Michelle says
Thank you so much, Kristine!
Danielle says
I’m afraid to drive with glasses on because it feels like you don’t have peripheral vision! Hope your eye is feeling better, stuff like that is such a pain. These scones look so delicious, I love the almond and blueberry combination!
Sarah @Whole and Heavenly Oven says
These scones are SO pretty, Michelle! Almonds and blueberries are a match made in heaven and they absolutely belong together in these gorgeous scones! I want like 10 of these for my coffee right now!
Kelly - Life Made Sweeter says
Hope your eye is feeling better. Hopefully these scones helped. Love the blueberry and almond combo! They look delicious!
Ashley says
I’m glad your eye is feeling better! That doesn’t sound fun!
These scones look perfect – I love that you used almond extract – I could sniff that stuff all day long! haha
Lizbeth says
holy cow!!
i’m making these scones for Easter brunch. i decided to test the recipe before i make them for the actual brunch.
OMG!
i want to eat all the scones and not share a single one. when i was making them, i tasted the dough and knew they were going to be amazing.
i made them with frozen blueberries. then i froze the scones before baking. i baked them without defrosting. i baked at 375 for 25 minutes (double batch… because: go big or go home).
amazing. even the significant other who hates scones, loved these. oh, the last thing i changed… i only used half of the almond extract in the glaze.
again, delish!!