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    You are in: Home / Recipes / Easy Blueberry Almond Scones Recipe
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    Easy Blueberry Almond Scones

    Easy Blueberry Almond Scones. Photo by DeCielo

    1/7 Photos of Easy Blueberry Almond Scones

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Katzen's Note:

    Inspired by Lalalous's Raisin-Cinnamon-Scones With Sesame-Caramel-Chunks, this simple scone recipe is so easy, you can make it in the morning before work! Raspberries work well, too - use almond extract if you're using rapberries! I use frozen berries (the individually frozen kind, not the kind in syrup) for these, and I like my berries, so my scoop of berries is more like a heaping 1/2 cup!

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    Ingredients:

    Serves: 4

    Yield:

    Scones

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 220°C/425°F.
    2. 2
      In a bowl mix together flour, oats, baking powder, sugar and vanilla powder (if using vanilla extract, add with milk). Add oil and stir to combine.
    3. 3
      Fold in blueberries and almonds.
    4. 4
      Add milk (and vanilla extract) and stir to combine. If it is too sticky add more flour, if it is too dry add some more milk.
    5. 5
      Pat out dough on a floured surface and cut or shape scones of desired size. I often shape dough into a large circle, and cut into triangles for a traditional shape.
    6. 6
      Place on a paper-lined baking sheet and bake for about 15 minutes until baked through and golden brown.

    Browse Our Top Scones Recipes

    Ratings & Reviews:

    • on May 29, 2011

      55

      Sooooo Goooood! Life doesn't get easier or better than this scone recipe! I made it with whole wheat pastry flour and almond milk and it was absolutely perfect! It was super easy and only used one bowl! I'm looking for recipes to make during summer vaction where we'll be staying in a rental condo. This is going to be perfect. I can see making the basic recipe with variations on the fruit every day. For me they baked up moist and delicious with just 1/3 cup milk. LOVE THIS RECIPE!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2010

      55

      Great scones!!! I made 1/2 of the recipe, but when I decreased serving size it left the whole amount of oats, so mine had extra!! I did have to add some more flour as it was too wet with the 1/4 cup of milk. I loved the combination of the oats, almonds and blueberries!! Thanks for sharing another wonderful scone recipe. Made for Stars Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2010

      55

      After falling in love with English scones, I have been hesitant to try to make them. This was my first attempt and I have to say they turned out very good! They didn't taste like ones I have had in England, and I'm not sure why, but they were yummy!!! I didn't have a problem with them being dry. In fact my batter was rather wet. I plopped it down on a baking tray and attempted to separate it into traditional triangles before I baked. I sprayed a butter knife with non-stick spray separated them into 4 triangles. Time was exact and I can't wait to make these again! Thanks for the great recipe!!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Easy Blueberry Almond Scones

    Serving Size: 1 (90 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 260.0
     
    Calories from Fat 72
    27%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.2 g
    6%
    Cholesterol 2.8 mg
    0%
    Sodium 147.1 mg
    6%
    Total Carbohydrate 41.0 g
    13%
    Dietary Fiber 2.8 g
    11%
    Sugars 7.8 g
    31%
    Protein 6.8 g
    13%

    The following items or measurements are not included:

    vanilla powder

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