Description
These soft scones made with fresh blueberries, almonds, and citrus zest are the perfect companion for your favorite tea or just great alone.
Ingredients
- 2 tablespoons fresh blueberries
- 2 tablespoons blueberry preserves
- 1 tablespoon pomegranate juice
- 5 tablespoons unsalted butter
- ¾ cup white sugar
- 1 egg
- ⅓ cup milk
- 1 teaspoon almond extract
- 2 teaspoons lemon zest
- ½ teaspoon lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped almonds
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft
- about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
- Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk
- almond extract
- lemon zest
- lemon juice
- and the blueberry mixture
- continuing to beat until combined.
- Sift together the flour
- baking powder
- baking soda
- and salt in a bowl. Gradually add the flour mixture to the blueberry mixture
- continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
- Bake until golden brown
- about 15 minutes.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 15