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Blueberry Almond Scones Recipe

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Blueberry Almond Scones Recipe



Ingredients :

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Bake until golden brown, about 15 minutes.

  • Methods :

  • 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
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