Print Recipe

Blueberry Almond Breakfast Scones

Categories: Biscuits & Scones, Breakfast

Submitted by:

If you haven't given scones a try before, these are perfect! Very easy to make and featuring wonderful flavors of blueberry and almonds, they won't let you down.


  • 2 1/4 c. all-purpose flour
  • 3 Tbsp. sugar
  • 1/2 tsp. salt
  • 1 Tbsp. Clabber Girl Baking Powder
  • 1/3 c. butter
  • 1 c. blueberries (fresh)
  • 1 c. sour cream
  • 1 egg
  • 2 tsp. almond extract
  • 1 1/2 Tbsp. milk
  • 1 Tbsp. sugar
  • sliced almonds (for garnish)


Preheat oven to 400 degrees F. Combine flour, sugar, salt, and Clabber Girl Baking Powder in a large bowl. Cut in butter with pastry cutter or two knives until mixture is crumbly and then fold in fresh blueberries. In a small bowl, combine sour cream, egg, almond flavoring, milk, then beat with wire whisk until smooth. Stir sour cream mixture into flour mixture and mix well (if necessary, add tbsp. or two of milk to moisten dough).

Pat batter into a greased 9-inch round pan and sprinkle top of loaf with remaining sugar and garnish with sliced almonds. 

Bake for 30 minutes or until tester comes out clean and scones are lightly browned.

Let cool 5 minutes then remove loaf from pan.

Cut into wedges.