Almond Blueberry Scones

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Almond Blueberry Scones

These Almond Blueberry Scones are tender and flaky, with blueberries, almonds, sweet coconut flakes, and a silky glaze! Perfect for a grab-and-go breakfast treat or a weekend brunch.

Prep Time15

Cook Time18

Total Time33

Course: Breakfast

Cuisine: American

Keyword: almond blueberry scones, homemade scones recipe

Servings:

Ingredients

2 cups all-purpose flour , spooned and leveled
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 coconut flakes , divided
1 cup (about 6 ounces) fresh blueberries
1 cup unsweetened almond milk , divided
2 cups powdered sugar
1 teaspoon vanilla
1/4 cup crushed almond pieces

Instructions

Preheat oven to 400 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 almond milk and stir 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 circle. (If dough is very sticky, sprinkle with just a hint of flour.)
Using a sharp knife, cut into 6 triangles.
Gently transfer scones onto prepared baking sheet with a spatula; bake 16-18 minutes or until cooked through and golden.
Remove scones from the oven and transfer to a cooling rack; cool for about 15 minutes.
In the meantime, make glaze by whisking together the remaining 1/4 cup almond milk, 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 sprinkle with the coconut/almond mixture - the glaze will dry pretty fast! Eat and enjoy!

Notes

Fresh vs. Frozen Blueberries. I prefer fresh berries, but frozen work find. If using frozen blueberries, thaw them, drain of any excess liquid, pat dry and then gently toss them in a little flour before adding them to the mixture. The flour will absorb some of the liquid and will help distribute the berries more evenly and also prevent them from sinking to the bottom.

Excess glaze. The glaze makes enough to completely coat the tops of these scones, or you can just drizzle a little on top and have some leftover.

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