Photo: Joanna Kosinska
Almond Blueberry Scones
12 ingredients
30 min + 20 min
12
openrecipes
Moist, almond and blueberry scones, perfect for breakfast or tea time.
Estimated Nutrition (whole recipe, rough)
924
Calories
29g
Protein
27g
Fat
142g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7 ounces, weight Almond Paste
- 3-⅓ cups All-purpose Flour
- ½ cups Sugar
- 8 Tablespoons Unsalted Butter, Cold And Diced
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1 cup Buttermilk
- 1 whole Egg
- 1 teaspoon Almond Extract
- 1-½ cup Blueberries
- 2 Tablespoons Milk Or Half-and-half, As Needed To Brush On Top Of The Scones
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes