I know you voted for savory, but I have to give you a sweet too, only because if you make these at home you’ll find that they’re really not all that sweet at all!
Generally speaking, I love having fresh baked goods available for my family. But I recognize that eating too many baked goods does not do anyone any good, so I try to save them for special occasions. Sometimes, Saturday morning is a special occasion. I whipped up these scones one day when we were looking for something to eat with our coffee, but we were completely over the sugar overload of the holidays. I used a moderate amount of sugar so that these scones have just a touch of sweetness and I saved 10 calories per scone by using Silk PureAlmond Unsweetened Vanilla instead of skim milk. That simple switch also reduced the amount of sugar per serving while providing more almond flavor. Using almondmilk instead of cow’s milk makes this recipe vegan. Who said vegans can’t have delicious baked goods? It wasn’t me!
My husband ate one scone and immediately went back for another. My toddler, who doesn’t really favor sweets and baked goods, devoured one for a snack. I enjoyed one alongside my coffee. Three happy customers, I’d say this is a recipe I’ll be making over and over again.
The dough will be very wet for a scone, so rather than having eight perfect shaped and even scones, this recipe yields eight free form scones. Don’t worry, they still taste great. Alternatively, you could refrigerate the dough for 30 minutes to help it firm up before shaping and cutting, but we all should know I lack patience. The blueberries are delicious in this scone, but can easily be substituted by a different berry or dried fruit.
Vanilla Blueberry Almond Scones
by
Prep Time: 10 minutes
Cook Time: 20-22 minutes
Keywords: bake breakfast bread almonds
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Ingredients (8 scones)
- 2 cups all-purpose flour
- ½ cup almond meal
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ¼ cup Silk PureAlmond Unsweetened Vanilla
- Beans of ½ a vanilla pod
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries, rinsed (Can substitute fresh blueberries. I rinsed them frozen to keep the dough from turning blue.)
- 1 cup Sliced almonds, toasted
- 1 tablespoon Turbinado sugar
Instructions
Preheat the oven to 425 degrees.
Toast the almond slices until just slightly browned and fragrant, 3-4 minutes. Remove from heat and set aside.
In a large bowl, whisk together the flour, almond meal, sugar, baking powder and salt. Set aside.
In another bowl, whisk together the almondmilk, vanilla beans and vanilla.
Add the almondmilk to the dry ingredients and stir to combine.
Fold in the blueberries and toasted almond slices.
Turn the dough out onto a clean, floured surface. Keep in mind the dough will be sticky so use plenty of flour to hold it together.
Form a circle with the dough. Using a bench scraper or sharp knife, cut the dough into 8 equal triangles.
The dough is not as stiff as a traditional scone, so when they are moved to a lined baking sheet they will likely lose their shape.
Once the scones are on lined baking sheet, sprinkle them with Turbinado sugar.
Bake for 20-22 minutes, until the tops are browned.
Serve immediately, or store in an air-tight container.
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{ 6 comments… read them below or add one }
oh my, these scones sound awesome! i want one now!
sarah k @ the pajama chef recently posted..Lemon Cranberry Muffins
me too!
I’ve been really wanting to make scones, but for some reason I’ve been afraid that getting rid of the butter would ruin them (even though I never use butter in my baked goods), so I’ve been holding off, but these look fantastic! I’ll definitely have to give them a try!
I’m of the mind that butter makes everything better, but I try not to use much of it. These scones are good even without the butter–hope you enjoy them!
I love scones! I have only ever made them from a mix, this recipe actually sounds pretty easy. I should give it a try!
The first time I made scones I was so surprised by how easy they are! I hope you love them.