Blueberries 'n' Cream Almond Scones
Servings 8 scones
Ingredients
Scones
- 2 cups white whole wheat flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut sugar (or brown sugar)
- 1/2 cup cold butter, cubed
- 1/3 cup greek yogurt
- 1 large egg
- 1/4 cup half-and-half cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1/4 cup sliced almonds, toasted
Vanilla Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons French vanilla coffee creamer
- Additional toasted sliced almonds for topping
Instructions
Scones
- Preheat oven to 425F. Line two baking sheets with parchment paper. Set aside. In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Cut in butter until crumbly. Mix in yogurt, eggs, cream, and extracts until a shaggy dough forms. Gently fold in blueberries and almonds.
- Turn dough onto a floured surface and gently knead several times until dough comes together. Pat dough into a 1-in thick round. Cut round into 8 wedges and place wedges on prepared baking sheets. Bake scones at 425F 13-15 minutes or until golden-brown. Remove from oven and cool on a wire cooling rack.
Vanilla Glaze
- In a small bowl, whisk glaze ingredients until a thick glaze forms. Drizzle glaze over cooled scones and top with additional sliced almonds. Let scones stand 5 minutes before serving for glaze to set. Enjoy!