Sunday, June 14, 2015

Sweetness on Sunday: Blueberry Almond Cream Scones

I was so pleased that the photos of these lovely scones came out with a soft, almost dreamy quality to them. Because that's exactly what these are: Dreeeeeamy :)  If anyone is wary of scones because of the dreaded rock-hard or dry varieties out there, fear not--this is not that kind of scone!  Between the super juicy whole blueberries and the heavy cream that replaces the egg usually used in scone recipes, these come out moist and just delicious with a toasted little crunch on top. Also, I think baking them in cupcake tins instead of rolling and cutting them like regular scones keeps that inside a little more moist as well.  Time for a tea party! :D

Blueberry Almond Cream Scones
Makes a dozen scones.
Line a muffin tin with cupcake liners and preheat oven to 425

For dough:
•2 cups all-purpose flour
•2-1/2  teaspoons baking powder
•1/2 teaspoon salt
•3-1/5 tablespoons sugar
•5 tablespoons unsalted butter, very cold and cut into cubes
•1 cup + 2 tablespoons of heavy cream
•1 teaspoon almond extract
•1 cup blueberries (I use frozen berries; these hold up better, no streaky dough!)

For the tops:
•1 egg
•1 tablespoon heavy cream
•1/2 tsp almond extract
•sliced almonds and sugar

In a bowl, mix together flour, baking powder, salt, and sugar. Drop in butter and pinch in butter with fingers or use a pastry blender until the dough is a coarse meal and there are still visible small bits of butter throughout. Gently toss in the blueberries until coated.
Add cream and almond extract and gently fold into dry mixture until a dough forms. It should be moist-looking but not as loose as muffin batter. Careful not to overmix, it's okay to still have a few dry bits. Spoon the dough into the lined muffin cups about 3/4 full.

In a small bowl, whisk together the egg, cream and almond extract.  Brush the tops of each scone with this mixture. Sprinkle each generously with sliced almonds and a bit of sugar...and into the oven they go! Center rack for 13-15 minutes, until they are nice and golden on top and the almonds look a bit toasty. Cool for 10 minutes and serve. Lovely with a slather of butter and a spot of tea ;)

(adapted from

Until next time...


  1. How mean of you. You are making me hungry, lol :D Your scones looks gorgeous. <3 They wouldn't be for me, though :\ I don't really like nuts in anything, lol :D But yours do look pretty delicious, even so :D Thank you for sharing about making these Becky. <3

  2. This sounds delicious! I usually don't like scones because they are hard and tasteless. These sound like the exact opposite of that! Thanks for sharing, Becky!

  3. Yay for a recipe! Is it weird that I can handle almond extract but not almonds themselves? Ohh, I'm going to have to make these, though, and I love the idea of making them in muffin tins! I'll just make some without almonds on top, just for me, and some with the almonds for others. (Or, you know, none with almonds, all for me... That'd work too!) :D

  4. LOL I dislike almost all nuts except almonds and peanuts :) And honestly, these would be just as yummy without the almonds on top...maybe some nice streusel instead? :D

  5. Me, too! Most are too dry for me and at tea, they must be slathered with tons of butter or devonshire cream to make them palatable. But these are not *that* kind of scone lol. I hope you try making them, Tyler!

  6. I know, right?? LOL it's been like a year since I've posted a recipe :/ I looooove almond extract. Much more than I like almonds. Somehow I've never thought almond extract tastes anything like real almonds. Same with almond paste. I put them both in anything I can get away with. :D