Breads & Bakingbellyfull5.0
Almond Blueberry Scones
These Almond Blueberry Scones are tender and flaky, with blueberries, almonds, sweet coconut flakes, and a silky glaze! Perfect for a grab-and-go breakfast treat or a weekend brunch.
👥 6 Servings⏱️ Prep & Cook: 33 min⏳ Prep: 15 min🔥 Cook: 18 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
- blender
- knife
- spatula
📝 Preparation Steps
1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2
In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
baking powder1 tablespoon(about 6 ounces) fresh blueberries1 cup
3
Toss in a 1/2 cup of the coconut flakes and all of the blueberries; coat lightly with the flour mixture.
4
Add 3/4 cup of the almond milk and stir gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
5
Turn dough out onto a floured surface and pat into a 1-inch thick circle. (If dough is very sticky, sprinkle with just a hint of flour.)
6
Using a sharp knife, cut into 6 triangles.
7
Gently transfer scones onto prepared baking sheet with a spatula; bake ⏱️ 16-18 minutes or until cooked through and golden.
8
Remove scones from the oven and transfer to a cooling rack; cool for about ⏱️ 15 minutes.
9
In the meantime, make glaze by whisking together the remaining 1/4 cup almond milk, powdered sugar, and vanilla, until smooth and pouring consistency. (If glaze is too thick, add a bit more milk. If it’s too thin, add more powdered sugar.)
(about 6 ounces) fresh blueberries1 cuppowdered sugar2 cupsvanilla1 teaspoon
10
In a small bowl, toss together the remaining 1/4 cup coconut flakes and 1/4 cup almond pieces.
11
Generously drizzle scones with the glaze and immediately sprinkle with the coconut/almond mixture - the glaze will dry pretty fast! Eat and enjoy!
Nutrition Facts
calories
537 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
4 g
sugar Content
52 g
sodium Content
284 mg
protein Content
6 g
trans Fat Content
0.5 g
cholesterol Content
30 mg
carbohydrate Content
89 g
saturated Fat Content
10 g
unsaturated Fat Content
7 g
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