FNB Part 2: Almond Blueberry Scones

Full disclosure: This post was written on Saturday morning.

Having the day off, I was able to go to the Madison Farmers Market. I picked up some blueberries from Woodland Farms.

I had almond paste, so I googled a recipe for blueberries and almonds. Almond Blueberry Scones with Lemon Glaze popped up from Odense products. That happened to be the brand of almond paste that I was using.

The reviews are already in; see disclaimer. They are delicious.

The berries are huge and kept their shape. And the almond paste, along with the lemon zest, is just a perfect blend.

The only 2 edits I made to this recipe were freezing the scones once they were shaped for about 30 minutes. And I did not do the glaze after baking.

Scone Ingredients-

1-7 oz box Odense Almond Paste (grated using the 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 tbsp grated lemon rind

2 tsp baking powder

1 tsp baking soda

1/2 tsp 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

Method-

Preheat oven to 350°F.

Lightly grease two cookie sheets or line with parchment paper

With a pastry blender, combine Almond Paste (grated using the large hole side of a box grater), flour, sugar, butter, lemon rind, baking powder, baking soda, and salt until the texture of small crumbs. Note:

Whisk buttermilk and egg in a large bowl.

Add flour mixture and blueberries.

Mix with a spoon until the dough comes together.

Turn the dough out onto a lightly floured counter.

Knead one or two turns until the 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 a cookie cutter and place on cookie sheets. Or cut in the shape you prefer.

Gather together the remaining dough and roll it out again.

Repeat until all the dough is used.

Bake for 22-25 minutes or until firm to the touch and light golden.

Cool on a 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.