{Mini} Almond Blueberry Scones
These tender scones are packed with sweet blueberries and plenty of almond flavoring!
Servings: 18 Mini Scones
Ingredients
Scones
- 2 cups + 2 Tbsp all purpose flour
- 1/3 cup white sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cubed and cold
- 1 egg
- 1/4 cup heavy whipping cream, plus more for brushing
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 3/4 cup blueberries
Almond Glaze
- 1/2 cup powdered sugar
- 2 tsp almond extract
- 1-3 Tbsp heavy whipping cream
Topping
- Sliced Almonds
Instructions
Scones
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a bowl, mix together flour, white sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
- Stir in the blueberries, and mix until just combined.
- On a well-floured surface, turn out the scone dough and pat into a small square that's about a 1/2" thick. Cut the rectangle in 9 even squares, then cut each square diagonally, leaving you with 18 mini scones. Transfer to the baking sheet. Brush each scone with just a bit of heavy cream.
- Bake for 14-16 minutes, or until just golden brown. Allow to cool.
- Glaze
- Whisk together powdered sugar, almond extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the desired consistency. Pour over warm scones, top with sliced almonds, and enjoy!