blueberry almond scones

Ingredients

• Servings: 30
• 2 tablespoons fresh blueberries
• 2 tablespoons blueberry preserves
• 1 tablespoon pomegranate juice
• 5 tablespoons unsalted butter
• 3/4 cup white sugar
• 1 egg
• 1/3 cup milk
• 1 teaspoon almond extract
• 2 teaspoons lemon zest
• 1/2 teaspoon lemon juice
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped almonds
• 1 cup fresh blueberries

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• 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 lined baking sheets.
• bake until golden brown, about 15 minutes.