Breakfast

Blueberry Almond Scones is for Breakfast, Dessert.

Blueberry Almond Scones takes 20 minutes to prepare.

Blueberry Almond Scones takes 20 minutes to cook.

Blueberry Almond Scones makes 6 servings.

The ingredients for Blueberry Almond Scones are:

3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1 cup blueberries
1 cup toasted sliced almonds

Here is how you make Blueberry Almond Scones:

Preheat oven to 400 degrees. Whisk together 3/4 cup cream, egg, and vanilla. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in blueberries and almonds. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.) Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.Serving Size:?6

The nutritional information for Blueberry Almond Scones is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 529.1

• Total Fat: 33.0 g
• Cholesterol: 71.9 mg
• Sodium: 380.8 mg
• Total Carbs: 49.0 g
• Dietary Fiber: 4.4 g
• Protein: 10.5 g