Blueberry Almond Drop Scones

 

The scones maybe made ahead of time, portioning the dough on sheet pans and popping them into the refrigerator until baking them the next morning. Or dough maybe frozen after portioning, then baked later. Bake frozen scones without thawing, adding a few minutes to the baking time. Thank you Dan Langan of Food Network for recipe and picture... Makes 12 scones.

Ingredients:

• 2 1/4 cups flour
• 1/3 cup granulated sugar
• 1/3 cup almond flour, toasted & cooled (to toast, place in a dry skillet over medium-low heat. Using a spatula to stir continuously until it begins to smell nutty and light golden, 3-4 minutes)
• 1 tablespoon plus 1 teaspoon baking powder
• 1 lemon or orange, zested
• 6 tablespoons unsalted butter, frozen
• 1 heaping cup frozen blueberries
• 1/3 cup slivered almonds, toasted and cooled
• 1 1/4 cup heavy whipping cream, cold
• 1 large egg, cold
• 2 teaspoons vanilla extract
• 1 egg, for finishing
• 2 tablespoons sugar, for finishing

Instructions:

Preheat oven to 375-degrees and line 2 sheet pans with parchment paper.

In a large bowl, whisk together the flour, sugar, almond flour, baking powder, salt and citrus zest until well combined.

Use the large holes of a box grater to grate the frozen butter into the flour. Use a rubber spatula to toss butter evenly into the flour, breaking up any large bits. Add the berries and slivered almonds and toss into the flour.

Whisk together the cream, egg and vanilla into a small bowl, then pour into the flour-butter mixture. Stir and flatten the dough over itself until evenly moistened; som dry spots may remain-that's ok. The dough will have the consistency of sticky coookie dough.

Use a measuring cup to portion out 6 mounded 1/4-cup portions of the dough onto each prepared sheet pan. Flatten the mound ever so slightly.

For finishing: Whisk the egg withh 1 tablespoon water and bursh onto the scones with a pastry brush. Sprinkle the scones with the finishing sugar.

Bake until deep golden and slightly springy when touched, 28-30 minutes. 

Let cool on the sheet pans until warm.