Ingredients
-
1
-
1/4
-
1 1/2
-
1
-
1/3
-
2
-
1
-
1/4
-
1/3 - 1/2
-
-
-
-
-
-
Directions
Easy Blueberry Almond Scones,Inspired by Lalalous’s recipe #371363, this simple scone recipe is so easy, you can make it in the morning before work! Raspberries work well, too – use almond extract if you’re using rapberries! use frozen berries (the individually frozen kind, not the kind in syrup) for these, and I like my berries, so my scoop of berries is more like a heaping 1/2 cup!,Except we were missing vanilla, and adding a little cinnamon, nutmeg, and clove; in addition substituted sugar for honey!This came out perfect, my first attempt at Scones and this recipe was so simple!I also used almond milk and whole wheat flour.Thank you!
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Steps
|
1
Done
|
Preheat the Oven to 220c/425f. |
|
2
Done
|
in a Bowl Mix Together Flour, Oats, Baking Powder, Sugar and Vanilla Powder (if Using Vanilla Extract, Add With Milk). Add Oil and Stir to Combine. |
|
3
Done
|
Fold in Blueberries and Almonds. |
|
4
Done
|
Add Milk (and Vanilla Extract) and Stir to Combine. If It Is Too Sticky Add More Flour, If It Is Too Dry Add Some More Milk. |
|
5
Done
|
Pat Out Dough on a Floured Surface and Cut or Shape Scones of Desired Size. I Often Shape Dough Into a Large Circle, and Cut Into Triangles For a Traditional Shape. |
|
6
Done
|
Place on a Paper-Lined Baking Sheet and Bake For About 15 Minutes Until Baked Through and Golden Brown. |
