This post is sponsored by Almond Breeze Almondmilk. All opinions are 100% my own. Thank you for helping to support the brands I love!
Have you ever watched that show Unwrapped on Food Network? (Is that even still on?) Ya, well, that show was all about assembly lines, which fascinates me. I secretly, sort of, want to work on one. At least for a day. Is that weird?
When we moved back to Northern CA five years ago and I found out that the Blue Diamond headquarters is practically in our back yard, I got a little giddy. I mean, I’ve grown up eating and loving their almonds, but you guys…ASSEMBLY LINE.
I actually drove past their building several times, frequently, like a crazy almond stalker. I came really close to applying for a packaging job. But then the blog took on a life of its own and the rest is history.
BUT, the next best thing happened. I get to work with their product!
They expanded their operation a long time ago, beyond traditional almonds – now including flavored almonds, almond crackers, and almond milk. The best part for me is that their almonds are peanut free (can’t believe how many non-peanut nuts aren’t!) – so, they’re safe for Haley and Trevor. Huzzah!
Their almond milk is soy and lactose free, perfect for those with a dairy intolerance or allergy. Luckily, we escaped that one! I love to use it in baking.
I put it to great use in these scones.
They’re tender and flaky, with fresh blueberries throughout, and a dreamy coconut-almond glaze! If you’ve never had a homemade scone, you’re missing out! So. Good.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
- 3/4 cup sweetened shredded coconut flakes, divided
- 1 cup (about 6 ounces) fresh blueberries
- 1 cup unsweetened Almond Breeze Almondmilk Coconutmilk, divided
- 3 cups powdered sugar
- 1/2 teaspoon vanilla
- 1/4 cup crushed almond pieces
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
- Toss in a 1/2 cup of the coconut flakes and all of the blueberries; coat lightly with the flour mixture. Add 3/4 cup of the Almondmilk and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
- Turn dough out onto a floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles. Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
- Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
- In the meantime, make glaze by whisking together the remaining 1/4 cup Almondmilk, powdered sugar, and vanilla, until smooth and pouring consistency. (If glaze is too thick, add a bit more milk. If it’s too thin, add more powdered sugar.)
- In a small bowl, toss together the remaining 1/4 cup coconut flakes and 1/4 cup almond pieces.
- Generously drizzle scones with the glaze and immediately top with the coconut/almond mixture - the glaze will dry fast!
- Eat and enjoy!