A few weeks ago, we hosted a murder house marathon brunch. I only say marathon because the day seemingly went on for forever, and the finish line was eating. I had the (dis)pleasure of not being involved in any of the preparations. That’s probably why we didn’t end up eating until dinnertime. Okay okay, that sounds kind of bitchy. I thought it would be harder for my control freak self to sit back and watch semi-strangers take over my kitchen, but the hangover I was nursing thought otherwise.
Scones were an “appetizer” the morning of marathon brunch. While they were tasty, they were the basic bitches of breakfast scones. Maybe I spend too much time on Pinterest/double tapping #foodporn on Insta, but fruit can’t not come to mind when I think of scones. I want something a little more hearty than cinnamon and raisins. After stalking my #womancrusheveryday’s website, I came across a simple recipe for a scone bursting with berries.
This is a great recipe because it is easily adaptable. I made an almost dairy free (if I would’a subbed margarine for butter) blueberry almond version. To say they were a hit would be an understatement. All the basic scones better bow down, because this recipe might just be the queen B of breakfast.
Blueberry Almond Scones
2 1/2 cups flour + more for dusting (I used half all-purpose & half whole wheat)
1/4 cup sugar + 1 tbs for dusting
1 tbs baking powder
3/4 tsp course ground or kosher salt
1/4 cup roughly chopped raw almonds, toasted for about 15 minutes
3/4/cup (1 1/2 sticks) very cold butter or margarine, cut into cubes
1 egg yolk
1 tsp almond extract
3/4 cup sweetened almond milk
1 cup fresh blueberries
- In a large bowl, combine flour, sugar, salt, baking powder, and almonds. Using your hands, a pastry blender, or even a food processor if fancy, work the butter into the dry mixture until it begins to form pea sized pieces.
- In a separate bowl, whisk together your egg yolk and almond extract. Slowly add in the almond milk, combining as you pour. Add the wet mixture to the dry. Your dough should be fairly sticky once fully combined.
- Transfer dough to a lightly floured surface and flatten out with your hands. Sprinkle fresh blueberries, fold dough over, and pat down again. Repeat this process until all blueberries have been used up, about 3 times.
- Form your dough into a circle and lightly flatten with the heels of your hand. Use a pastry cutter or a sharp knife to cut your dough into triangles. Transfer triangles to a greased and floured baking dish. I used a round 9 inch cake pan. Bake at 400 degrees for 30 minutes until golden brown, rotating the pan halfway through. Let cool for about 10 minutes and serve.
If I did not have to be at work before sunrise almost every day, these could easily become a daily breakfast staple. I would have saved some for the morning after, but they were just too good to not be completely devoured. I can’t wait to make different versions of non-basic scones using this recipe. A vanilla and orange blossom combination is dancing around my brain this very moment!