Dried Blueberry Almond Scones

Dried Blueberry Almond Scones

Time: 35 mins


  • 2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 cup butter, chilled and cut into pieces
  • 1/2 cup milk
  • 1 egg, slightly beaten
  • 1 teaspoon almond extract
  • 3/4 cup dried blueberries
  • 1/4 cup sliced almonds


  • 1 Preheat theoven to 350*F.
  • 2 whisk the flour, sugar and baking powder in a bowl. Cut in the butter using a pastry blender until the mixture resembles coarse crumbs. Add 2/3 of the milk, egg and almond extract and stir until smooth. Stir in the blue berries and almonds.
  • 3 Roll or pat the dough into a disk of medium thickness on a llightly floured surface. Cut into 10 equal wedges. Arrange on a lightly greased baking sheet. Brush the tops with the remaining milk.
  • 4 Bake for 20 minutes or until light brown. Serve warm.
Share on Google Plus