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5 from 1 vote
{Mini} Almond Blueberry Scones
Prep Time
15 mins
Cook Time
14 mins
Total Time
29 mins
These tender scones are packed with sweet blueberries and plenty of almond flavoring!
Course: Breakfast
Cuisine: American
Keyword: almond blueberry scone
Servings: 18 Mini Scones
Author: Michelle
  • 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
Almond Glaze
  • 1/2 cup powdered sugar
  • 2 tsp almond extract
  • 1-3 Tbsp heavy whipping cream
  • Sliced Almonds
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. 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.
  3. Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
  4. Stir in the blueberries, and mix until just combined.
  5. 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.
  6. Bake for 14-16 minutes, or until just golden brown. Allow to cool.
  7. Glaze
  8. 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!