Recipe courtesy of Dan Langan

Blueberry Almond Drop Scones

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Blueberry with almond is one of my favorite combos for breakfast bakes. Sneaking some toasted almond flour and citrus zest into these scones really makes their flavor shine. Sometimes I like to make these scones ahead of time, portioning the dough on sheet pans and popping them into the refrigerator until baking them the next morning.
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  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 20 min
  • Yield: 12 scones
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Ingredients

Scones:

Finishing:

Directions

  1. Preheat the oven to 375 degrees F and line 2 half sheet pans with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, almond flour, baking powder, salt and citrus zest until well combined.
  3. Use the large holes of a box grater to grate the frozen butter into the flour. Use a rubber spatula to toss the butter evenly into the flour, breaking up any large bits. Add the berries and slivered almonds and toss into the flour.
  4. Whisk together the cream, egg and vanilla in a small bowl, then pour into the flour-butter mixture. Stir and flatten the dough over itself until evenly moistened; some dry spots may remain -- that's OK. The dough will have the consistency of sticky cookie dough.
  5. Use a scoop or measuring cup to portion out 6 mounded 1/4-cup portions of the dough onto each prepared sheet pan. Flatten the mounds ever so slightly.
  6. For finishing: Whisk the egg with 1 tablespoon water and brush onto the scones with a pastry brush. Sprinkle the scones with the finishing sugar.
  7. Bake until deep golden and slightly springy when touched, 28 to 30 minutes. Rotate the pans back to front and top to bottom halfway during baking. Let cool on the sheet pans until warm then transfer to a serving tray. The scones are best served warm or the day they are baked. 

Cook’s Note

To toast the almond flour, place in a dry skillet over medium-low heat. Use a spatula or wooden spoon to stir continuously until it begins to smell nutty and becomes a very light golden, 3 to 4 minutes. To toast the slivered almonds, place on a baking sheet in a single layer and bake at 325 degrees F until they become a light golden, 6 to 8 minutes. The scone dough can be refrigerated or frozen after portioning, then baked later. Bake frozen scones without thawing, adding a few minutes to the baking time.

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