Blueberry Almond Scones

I just got back home to Boston from my wonderful week in Iowa. I baked these scones at Allison's house on Wednesday morning. I did the baking, but it was a team effort as Allison passed me all of her baking supplies from the pantry cupboard while I mixed up the dough.

Found this photo and thought I'd share the recipe in case you feel like baking up some weekend goodies yourself. These scones are full of fresh blueberries. Lots of fruit means they're a little crumbly when eating, but sometimes messy is good!

Blueberry Almond Scones

1 1/2 cups all purpose flour

1/2 cup whole wheat flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold, unsalted butter
1/2 cup whole milk
1 egg

2 tsp vanilla extract
1 cup fresh blueberries
1 cup sliced almonds, toasted

Preheat over to 400F. In a large bowl, whisk together flours, sugar, baking powder and salt. Slice the butter into pieces and drop it into the flour mixture. Cut the butter into the flour with a pastry blender or two knives, tossing butter in the flour as you work, until mixture is crumbly and butter pieces are no larger than the size of a pea.

Toast the sliced almonds in a hot pan on the stove, until they just begin to brown. Let cool for a few minutes, then toss the sliced almonds with the flour mixture. In a separate bowl, whisk together milk, egg and vanilla, then add all at once to the flour mixture. Mix with a wooden spoon just until dry ingredients are moistened. Fold in the blueberries. 

Using your hands, gather the dough into a sticky ball and turn out onto a lightly floured surface. Pat the ball into a circle about 8-inches around, and slice into 8 wedges with a pizza cutter. Place the wedges on a baking sheet lined with parchment paper, at least 1-inch apart. Brush tops with milk and sprinkle with sugar. Bake for 12-15 minutes, or until tops are golden. For best results serve warm, fresh out of the oven!

Allison, hope you're having a great weekend. Happy packing and I can't wait to hear of your food adventures in France coming up next week already! Safe travels, thanks for always welcoming me in your kitchen. xoxo Cara