Blueberry Almond Scones

Blueberry Almond Scones

I recently made scones for the volunteer tea at my husband’s workplace. I made these along with Pumpkin Scones and Orange-Chocolate Chip ones. As I’ve run into people who were at the tea, I’ve received lots of compliments on these. I’ve also taken them to church where someone told me that they really didn’t like scones much but after eating mine have decided they like them. I took that as a great endorsement of these. They are moist and sweet and just perfect with a cup of tea or coffee.

3 C. flour
1/3 C. sugar
2 1/2 t. baking powder
1 t. salt
1/2 t. baking soda
3/4 C. (1 1/2 sticks) chilled butter, cut into 1/2 inch pieces
1 C. dried blueberries
1 C. chilled buttermilk
1 1/2 t. almond extract
3/4 C. powdered sugar
1-2 T. milk
1/4 C. sliced almonds, toasted

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper or lightly grease.
2. Mix together the flour, sugar, baking powder, salt, and baking soda in a large bowl.
3. Add butter to bowl, and using a pastry blender of with your fingers cut the butter into the flour mixture. Or place butter and flour mixture into a food processor and pulse until the mixtures resembles coarse cornmeal.
4. Add the blueberries to the flour mixture and toss to coat.
5. Mix the buttermilk and almond extract together and gradually add to the flour mixture. Stir with a fork until moist clumps form.
6. Turn dough out onto a floured work surface. Knead briefly to bind dough. Do not over handle the dough. You want the butter to stay cold so the dough doesn’t bake up tough.
7. Roll dough into a 4 X 12 inch rectangle. Cut the rectangle into 3 equal squares. Cut each square diagonally in two directions to make four triangles out of each square of dough.
8. Transfer the triangles to the prepared baking sheet, placing them an inch apart.
9. Bake for 22-25 minutes.
10.While the scones are baking, mix together the powdered sugar and milk to make a glaze for drizzling over the warm scones. Place the glaze in a zip-loc sandwich bag. Clip a small piece from one corner of the bag and drizzle half of the glaze over the hot scones. Press the toasted almonds into the soft glaze and drizzle the rest of the glaze over the almonds. Let cool.
Makes 12 scones

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