Almond Blueberry Scones

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh or frozen
  • 1/2 Lemon, Juice of

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 1 tbsp Baking powder, aluminum free
  • 1/4 tsp Baking soda
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1 Turbinado sugar, raw
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almond breeze almondmilk, Unsweetened
  • 1/4 cup Almonds

• Dairy

  • 1/3 cup Butter, unsalted

Found on peasandcrayons.com

Description

Ingredients

• 2 cups all purpose flour
• 1/4 cup sugar
• 1 TBSP aluminum-free baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup COLD unsalted butter
• 1/2 cup cold Unsweetened Almond Breeze Almondmilk *
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup blueberries, fresh or frozen
• 1/4 cup sliced almonds (pre-toasting optional)
• FOR THE GLAZE:
• 1/2 cup powdered sugar
• 1 TBSP honey
• juice of 1/2 a lemon
• raw turbinado sugar (coarse sugar sprinkles) for topping
• i]*Any variety of almond milk should work for these scones. Ive used both the regular Almond Breeze Almondmilk and the [Almondmilk Coconutmilk Blend and both work fabulously. You can also use sweetened if thats all you have on hand. Ive used both the plain almond milk and the coconut blend for my scones and love them both![/i]

Directions

• Preheat oven to 400 degrees F and lightly grease a baking sheet.
• In a large mixing bowl, stir together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
• Cut in the butter with a pastry cutter or grate the butter into the flour using a box/cheese grater.
• In a separate bowl, whisk together your egg, almond milk, vanilla, and almond extract.
• Use a fork to move the flour mixture to the sides of the bowl, making a hole in the middle, then pour the egg mixture into the center.
• Stir until just moistened, then carefully fold/knead in blueberries. Some will remain whole and some may smush into oblivion, blueberries have a mind of their own. At this point the mixture will probably seems fairly dry, which is absolutely what were going for here! If needed, add a tablespoon of almond milk to moisten until slightly sticky and knead for 3-4 strokes in the bowl to mix.
• Sprinkle a hard surface with flour to prevent sticking and gently knead your dough until smooth, trying not to exceed 12-15 total strokes if possible.
• Grease a baking sheet with oil or butter, then add your dough.
• Shape into a 7 inch circle, top with sliced almonds and press into dough.
• Cut dough into 6 wedges, and nudge each wedge until spaced approx. 1/4 inch apart.
• Bake at 400F for 15-20 minutes, until golden, using a toothpick to test the center.
• While they bake, whisk together your glaze by combining powdered sugar, honey, and fresh lemon juice. Adjust thickness to taste by adding extra powdered sugar.
• Move to a wire rack and drizzle with glaze for a kiss of sweetness. If desired, top glaze with a light sprinkle of coarse turbinado sugar.
• Enjoy! Theyre fabulous straight from the oven or cooled to room temperature.
• In case you actually wind up with leftovers, wrap tightly with saran wrap and store at room temperature for up to four days. Theyre great for grab-and-go breakfasts and snacks and can be warmed up in the toaster oven if desired.