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Dried Blueberry Almond Scones

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“These scones use dried blueberries, but you could substitute them with dried cherries or even cranberries if you wanted to.”

Ingredients Nutrition

  • 2 cups flour
  • 14 cup sugar
  • 1 tablespoon baking powder
  • 14 cup butter, chilled and cut into pieces
  • 12 cup milk
  • 1 egg, slightly beaten
  • 1 teaspoon almond extract
  • 34 cup dried blueberries
  • 14 cup sliced almonds


  1. Preheat theoven to 350*F.
  2. whisk the flour, sugar and baking powder in a bowl. Cut in the butter using a pastry blender until the mixture resembles coarse crumbs. Add 2/3 of the milk, egg and almond extract and stir until smooth. Stir in the blue berries and almonds.
  3. Roll or pat the dough into a disk of medium thickness on a llightly floured surface. Cut into 10 equal wedges. Arrange on a lightly greased baking sheet. Brush the tops with the remaining milk.
  4. Bake for 20 minutes or until light brown. Serve warm.

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