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Blueberry Almond Scones

Blueberry Almond Scones

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Lara

Lara

These soft scones made with fresh blueberries, almonds, and citrus zest are the perfect companion for your favorite tea or just great alone.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
  2. Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
  3. Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
  4. Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
  5. Bake until golden brown, about 15 minutes.
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Reviews

foodnut
12

foodnut

6/22/2009

This recipe tasted wonderful and I would recommend any who loves fresh blueberries to try it. I only gave 3 stars because mine did not turn out very scone like. They were very soft and moist, I was just expecting a firmer outside. Mine did not turn out like the picture. The blueberry mixture that is added to the wet ingredients, turned my scones blue. Again, if just rated on taste, these would get 5 stars. My kids (2,4,5,9) loved them. I made them for a tea party thinking that if they were purple it would be okay, but they were an odd blue green color.

Lilcat
3

Lilcat

4/27/2010

These were kind of blah. I made as is, then put a lemon juice/powdered sugar glaze on them which improved them. They did spread out a lot for me, so I might try using less butter if I make them again.

Kirsten
1

Kirsten

4/25/2014

Loved this recipe! Turned out much more dense than most scones however. These had a consistency more like a raised pumpkin cookie. Great with a small drizzle of icing. Perfect for breakfast with coffee or as an evening dessert. Will make again!

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