Blueberry Almond Breakfast Scones

Blueberry breakfast scones

Need a special recipe for a brunch or breakfast. This Blueberry Almond Scone recipe is delicious and easy to whip together the day before and serve up for breakfast or brunch. Serve them with a side of fruit and a cup of coffee!

Blueberry Almond Breakfast Scones

Serves 8-16 Depending on amount cut
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Egg, Milk, Wheat
Meal type Breakfast, Snack
Misc Child Friendly, Freezable


  • 2 cups Unbleached Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Unrefined Sugar
  • 5 tablespoons Unsalted Butter (Cold and cubed)
  • 1 cup Whole Fat Sour Cream
  • 1 Large Egg Yolk
  • 1/2 cup Sliced Almonds
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract
  • 1 cup Frozen Blueberries
  • 2 tablespoons Blueberry Juice (Optional)
  • 1 cup Powdered Sugar (Optional)


1. In a food processor combine flour, sugar, baking powder, baking soda, salt, egg yolk, vanilla extract, and almond extract. Pulse in butter chunks until the appearance looks like coarse sand.
2. Empty contents of food processor into a bowl and mix in (by hand) sour cream gently. (Be careful not to overwork the dough.)
3. Toss the frozen blueberries in a bit of flour to coat them evenly. Then add blueberries and almonds to the dough mixture and mix lightly-->just enough to incorporate them throughout the dough.
4. Dust your work surface with flour and dump the dough onto your work surface. Pat the dough into a circle shape. Pat it down with your fingertips until it is about 1 inch thick. (Dust your hands with flour as necessary.)
5. Using a long sharp knife cut the dough circle 'pizza style' into 8 pieces. If you would like mini-scones cut each triangle again across the center to make 16 mini-scones.
6. Place the scones on a parchment lined (or silicone baking sheet lined) sheet pan. (They will puff a little so make sure you leave space between each scone.)
7. Preheat oven to 400F.
8. Bake for 13-17 minutes until golden brown on top.
9. Optional: Make a glaze by combining blueberry juice and powdered sugar. Drizzle on warm scones after they come out of the oven.

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