{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?
Yields 18 Mini Scones
These tender scones are packed with sweet blueberries and plenty of almond flavoring!
15 minPrep Time
14 minCook Time
Save Recipe
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- 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.
- Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
- Stir in the blueberries, and mix until just combined.
- 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.
- Bake for 14-16 minutes, or until just golden brown. Allow to cool.
- Glaze
- 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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