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blackberry almond scones

Course Breakfast, Dessert, Snack
Cuisine American
Keyword almonds, blackberries, brunch, pastries, scones
Prep Time 20 minutes
Cook Time 20 minutes
cooling time 1 hour
Total Time 1 hour 40 minutes
Servings 8

Ingredients

for the scones:

  • 2 cups + 2 tbsps all purpose flour
  • 2 tbsps granulated white sugar
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • 6 tbsps cold butter shredded using a box cheese grater
  • ½ cup buttermilk
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • ½ pint blackberries
  • ½ cup chopped or sliced roasted almonds
  • 2 tbsps melted butter for brushing tops of scones

for the glaze:

  • ¾ cups powdered sugar
  • ¼ tsp vanilla extract
  • ¼ tsp almond extract
  • 2-3 tbsps heavy cream
  • a drop of purple food coloring

extra toppings:

  • turbinado sugar
  • 3 tbsps chopped roasted almonds

Instructions

  1. Preheat the oven to 425F. Line a baking sheet with parchment paper.
  2. Combine flour, sugar, baking powder, and baking soda in the bowl of your stand mixer fitted with the paddle attachment then mixed until well combined. Add in the grated cold butter then mix until butter turns mixture into coarse crumbs, about 1-2 minutes on medium-low speed. Next, add in the buttermilk, vanilla extract, and almond extract then mix until a dough starts to form. Finally, mix in the blackberries and chopped almonds then mix until the blackberries are broken up and turning the dough purple.
  3. Coat a work surface with extra flour then transfer the dough to the work surface. Work the dough into a 8-inch in diameter circle that’s about 1 ½ - 2 inches high. Slice this disc into 8 wedges then place scone wedges on the prepared baking sheet. Brush the tops of the scones with melted butter then place in the oven to bake until golden, about 15-20 minutes.
  4. Meanwhile, whisk together glaze ingredients until smooth.
  5. Allow scones to cool completely before drizzling glaze over top then sprinkling with turbinado sugar and chopped almonds then enjoy!