DELICIOUS BLUEBERRY SCONES WITH ALMOND GLAZE

Welcome! Today I’m going to share with you my Delicious Blueberry Scones With Almond Glaze recipe.

I first had a similar scone at The Arrowhead Inn in Durham, North Carolina where we stayed many times during the 4 years my son was a student at Duke University.

Owner and accomplished Chef Phil would serve Scones made with dried cranberries and topped with an almond glaze that I used to look forward to every morning during our stay. After breakfast it was a joy to stroll the gardens of the Inn.

Now that my son has long since graduated from Duke and we no longer have a reason to visit Durham, North Carolina, I have missed Phil’s scones. So in an effort to enjoy them again I have made many batches of scones, trying to perfect the recipe. During a recent visit from my Grandbabies they helped me whip up a batch.

Now that I think I’ve got it right it’s time I shared this delicious Blueberry Scone with Almond Glaze recipe with you! So lets get started making them. Here’s what you’ll need…

For The Scones

• 2 Cups All Purpose Flour
• 1/4 Cup Granulated Sugar
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Salt
• 1/2 Cup (4 oz.) Very Cold Butter, Cut into Small Pieces
• 1/2 Cup Dried Blueberries
• 1/2 Cup Buttermilk
• 1 Large Egg, Beaten

For The Glaze

• 1 Cup Powdered Sugar
• 1 Tablespoon Water
• 1/2 Teaspoon Almond Extract

Directions

Preheat your oven to 400°F.

In a large bowl whisk together the flour, sugar, baking powder and salt.

Add the butter to the flour mixture and using a pastry cutter, cut-in until the mixture is crumbly and coarse.

Stir in the dried Blueberries. You may prefer dried cranberries or other fruit. I prefer dried fruit rather than fresh in scones. The dried fruit softens up and has an intense flavor after baking. Fresh fruit in such a dense dough would become crushed and mushy, and would also add unwanted liquid to the dough.

In a separate small bowl whisk together the egg and buttermilk.

Pour the milk/egg mixture into the dry ingredients and using a fork, stir to combine until the dough clings together. Don’t over mix or handle the dough too much or your scones will be tough in texture.

Turn the dough out onto a lightly floured surface and gently kneed it into a ball.

Gently pat the dough into a circle about 1 inch in thickness.

Using a large floured knife, cut the dough into 8 triangle shapes. Chef Phil at The Arrowhead Inn made individual balls for his scones, but I like the more traditional triangle shape.

Line a baking sheet with parchment paper and using a long spatula, transfer the scones onto the baking sheet.

Bake at 400°F for about 20 minutes or until golden brown.

Make The Glaze

While the scones are baking prepare the yummy almond glaze.

In a small bowl combine the powdered sugar, almond extract and water and mix until smooth.

Once the scones are baked remove them from the oven and pour the glaze over the hot scones.

ENJOY!

Here’s the handy-dandy printable recipe…

DELICIOUS BLUEBERRY SCONES WITH ALMOND GLAZE

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Celia Becker

Recipe type: For Breakfast or Tea Time

Cuisine: Traditionally British

Serves: 8

Ingredients

• For The Scones
• 2 Cups All Purpose Flour
• ¼ Cup Granulated Sugar
• 1 Tablespoon Baking Powder
• ½ Teaspoon Salt
• ½ Cup (4 oz.) Very Cold Butter, Cut into Small Pieces
• ½ Cup Dried Blueberries
• ½ Cup Buttermilk
• 1 Large Egg, Beaten
• For The Glaze
• 1 Cup Powdered Sugar
• 1 Tablespoon Water
• ½ Teaspoon Almond Extract

Instructions

1. Preheat oven to 400°F.
2. In a large bowl whisk together flour, sugar, baking powder and salt.
3. Add the butter to the flour mixture and using a pastry cutter, cut-in until the mixture is crumbly and coarse.
4. Stir in the dried Blueberries. You may prefer dried cranberries or other fruit.
5. In a separate small bowl whisk together the egg and buttermilk.
6. Pour the milk/egg mixture into the dry ingredients and using a fork, stir to combine until the dough clings together.
7. Don't over mix or your scones will be tough in texture.
8. Turn the dough out onto a lightly floured surface and gently kneed it into a ball.
9. Gently pat the dough into a circle about 1 inch in thickness.
10. Using a large floured knife, cut the dough into 8 triangle shapes.
11. Line a baking sheet with parchment paper and using a long spatula, transfer the scones onto the baking sheet.
12. Bake at 400°F for about 20 minutes or until golden brown.
13. Make The Glaze
14. While the scones are baking prepare the almond glaze.
15. In a small bowl combine the powdered sugar, almond extract and water and mix until smooth.
16. Once the scones are baked remove them from the oven and pour the glaze over the hot scones.
17. ENJOY!

Notes

I prefer dried fruit rather than fresh in scones. The dried fruit softens up and has an intense flavor after baking. Fresh fruit in such a dense dough would become crushed and mushy, and would also add unwanted liquid to the dough.

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So there you have it: DELICIOUS BLUEBERRY SCONES WITH ALMOND GLAZE

Thanks so much for dropping in! 

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