Description
These blueberry scones feature a delightful orange-almond streusel and a zesty lemon-infused cream, creating a comforting and flavorful treat. Perfect for brunch or afternoon tea, these scones are a baking delight!
Ingredients
- All-Purpose Flour (250g / 2 cups, sifted)
- Almond Flour (50g / 1/3 cup + 30g / 1/4 cup for streusel)
- Granulated Sugar (50g / 1/4 cup + 30g / 2 tbsp for compote)
- Baking Powder (2 tsp / 10g)
- Baking Soda (1/2 tsp / 2.5g)
- Salt (1/4 tsp / 1.5g)
- Cold Unsalted Butter (115g / 1/2 cup, cubed + 30g / 2 tbsp, diced for streusel)
- Fresh Blueberries (120g / 1 cup + 150g / 1 cup for compote)
- Blueberry Compote (60g / 1/4 cup)
- Heavy Cream (120ml / 1/2 cup + 120ml / 1/2 cup for whipped cream)
- Large Egg (1)
- Milk (2 tbsp / 30ml, for brushing)
- Sliced Almonds (30g / 2 tbsp, toasted)
- Brown Sugar (20g / 2 tbsp)
- Orange Zest (1 tsp / 5g)
- Powdered Sugar (15g / 1 tbsp)
- Lemon Juice (1 tsp / 5ml + 1 tsp / 5ml for compote)
- Lemon Zest (1/2 tsp / 2.5ml for whipped cream)
Instructions
- Preheat and Prep: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Make Compote: Simmer blueberries, sugar, and lemon juice until thickened. Cool completely.
- Prepare Streusel: Combine almonds, almond flour, brown sugar, orange zest, and butter until crumbly. Refrigerate.
- Combine Dry Ingredients: Whisk flours, sugar, baking powder, baking soda, and salt.
- Cut in Butter: Cut cold butter into flour mixture until crumbly.
- Incorporate Berries: Gently fold in blueberries and cooled compote.
- Bind Dough: Stir in cream, egg, and milk until just combined.
- Shape and Cut: Pat dough to 2cm thickness and cut into wedges or rounds.
- Bake: Brush with milk, sprinkle with streusel, and bake for 12-15 minutes.
- Cool and Finish: Cool on a wire rack. Whip cream with powdered sugar, lemon juice, and zest.
Notes
For best results, ensure all ingredients are cold. Avoid overmixing the dough to maintain a tender crumb.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg