Blueberry White Chocolate Almond Scones

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Blueberry White Chocolate Almond Scones

Is n’t that a mouthful but I just could n’t pull up stakes out one . The blueberry , white cocoa and Amygdalus communis all toy a major coil in the absolute deliciousness of these scones . I am not one for overly sweet scones . The sweetness should do from the condiments you slather on afterward , like clot cream….mmmmm ( ca n’t get no real clot cream around here , doggone it ! ) and jam . But even though these have the white chocolate in them they are still not too sweet . I am still lick on the food photography and here is the shot that many Facebook followers picked but I reckon it was because they all liked the blue mantrap . I do love my transfer ware too but they slip the show and you are distracted from the scone , at least to me . The scone should have been gussied up a minute for the photos with maybe a drizzle of blueberry syrup or the powdery sugar . But the tone more than makes up for my pitiful picture taking efforts . I really need to work more on staging .

These scones are very leisurely and you do n’t even need to cut out fancy shapes , I did that for fun . ordinarily I just cut the circle of wampum into triangles .. like this . These lovely triangle broil up into these beauties .. I know , you are thinking lets just get on with the recipe … okay , here ya go ..

Yield : 8 sconesBlueberry White Chocolate Almond SconesPrintA toothsome scone formula for tea clock time or make it a light afters , you could even enjoy these for breakfast if you wish . Prep Time15 minutesCook Time15 minutesTotal Time30 minutesIngredients2 1/3 cup flour3 Tbsp sugar2 tsp baking powder1/2 tsp bake sodaDash of common salt ( about 1/8 tsp)1/2 loving cup cold butter cut into pieces1/2 loving cup dried blueberries ( I get mine at Costco)1 cup white chocolate chips1/2 sliver or sliced almonds2 eggs , slightly beaten1/2 cupful buttermilk1 tsp almond extractInstructionsPreheat your oven to 400 degreesPut your dried blueberries in the buttermilk and let soaking while you meet other ingredients . In large bowl , combine flour , boodle , baking pulverisation , baking tonic and salt . ( I used my Kitchenaid mixer)Cut butter into flour mixture using a pastry dough pinnace or a ramification . Add in white burnt umber and slivered almond , mix well . impart slightly vanquish eggs and almond extract to buttermilk / blueberry bush . Add buttermilk concoction into juiceless ingredients . Turn kale out onto a well floured airfoil , knead dough gently , 4 or 5 times and form it into a ball . Place onto a well greased baking plane ( I use parchment composition , knead great for me ) and flatten into a platter about 3/4 inch thick . ( I bring down the ball of dough in one-half and made two phonograph record so the scone would be smaller)Cut into 8 wedges and part somewhat . Brush each scone with a second of milk and splosh with a weeny bit of loot ( optional)Bake at 400 degrees for 15 - 18 minutes , or until edge are golden brown . NotesThis is a modification of my Cherry Scones .. formula also on this blogIf you like this PIN and preserve for later … What would you have done to stage the scones better?Any tinge and constructive unfavorable judgment is apprise . My chickadee painting tutorial video should be cease upload soon and I trust to have that ready by Tuesday . Barring any eldritch blips with it load up to YouTube ! Those have been bang to materialise . glad Baking !

Blueberry White Chocolate Almond Scones, FlowerPatchFarmhouse.com