Blueberry Almond Scones Popular Recipes

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Blueberry Almond Scones

"These soft scones made with fresh blueberries, almonds, and citrus zest are the correct accomplice for your favored tea or just brilliant alone."

Ingredients :

2 tablespoons clean blueberries
2 tablespoons blueberry preserves
1 tablespoon pomegranate juice
5 tablespoons unsalted butter
three/4 cup white sugar
1 egg
1/three cup milk
1 teaspoon almond extract
2 teaspoons lemon zest
1/2 teaspoon lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
half of teaspoon salt
1/2 cup chopped almonds
1 cup fresh blueberries

Instructions :

Prep : 20M	Cook : 15M	Ready in : 35M

Preheat oven to 375 degrees F (a hundred ninety levels C). Line baking sheets with parchment paper.
Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very smooth, approximately 20 seconds. Stir inside the preserves and pomegranate juice; set apart.
Cream collectively the butter and sugar in a small bowl the use of an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat till mixed.
Sift collectively the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour combination to the blueberry mixture, constantly beating until you've got a gentle dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough via rounded teaspoonfuls onto coated baking sheets.
Bake till golden brown, approximately 15 minutes.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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