Almond Blueberry Scones with Lemon Glaze
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 3 1/3 cups all-purpose flour
- 1/2 cup sugar
- 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
- 1 tablespoon grated lemon rind
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 1 1/2 cups fresh blueberries, stemmed and rinsed
- Lemon Glaze
- 2 cups confectioners sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon unsalted butter, melted
- 1 tablespoon grated lemon rind
Odense Almond Paste and lemon give these delicate scones a rich flavor. This recipe makes plenty of scones, perfect for breakfast, brunch or teatime.
Time
30 minutes to assemble
22-25 minutes to bake
Total time: 52-55 minutes
22-25 minutes to bake
Total time: 52-55 minutes
Yield
22 scones
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 3 1/3 cups all-purpose flour
- 1/2 cup sugar
- 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
- 1 tablespoon grated lemon rind
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 1 1/2 cups fresh blueberries, stemmed and rinsed
- Lemon Glaze
- 2 cups confectioners sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon unsalted butter, melted
- 1 tablespoon grated lemon rind
Directions
- Preheat oven to 350°F. Lightly grease two cookie sheets or line with parchment paper.
- Add Almond Paste (grated using large hole side of a box grater), flour, sugar, butter, lemon rind, baking powder, baking soda and salt to a food processor fitted with a metal blade. Process until the texture of small crumbs. Note: This step can be done with a pastry blender.
- Whisk buttermilk and egg in a large bowl. Add flour mixture and blueberries. Mix with spoon until dough comes together.
- Turn dough out onto a lightly floured counter. Knead one or two turns until dough is firm enough to roll out, but still delicate. With a lightly floured rolling pin, roll out to about 1/2-3/4 inch thickness.
- Cut scones with cookie cutter and place on cookie sheets. Gather together remaining dough and roll out again. Repeat until all dough is used. Bake for 22-25 minutes or until firm to touch and light golden. Cool on wire rack.
- While scones are cooling, prepare glaze by mixing until smooth, confectioners sugar, lemon juice, melted butter and lemon rind. Pour over slightly warm scones and serve.
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