Almond Blueberry Scones with Lemon Glaze

Plated scone
Sometime last year I came across a recipe using almond paste. I can’t for the life of me remember what that recipe was, but I ended up not making it for some reason even though I had to go to several stores before finally finding the paste. At two different stores, the clerk insisted I must mean marzipan. Having already done some almond paste googling, I knew the two were very different and that marzipan had much more sugar and much less almond than almond paste and the two definitely weren’t interchangeable.
Almond paste

The unused almond paste has been sitting mostly forgotten in the cupboard next to the stove ever since. Recently I took a look at it and saw the expiration date was fast approaching. Time to find a recipe! Turns out the Danish maker of the almond paste, Odense, has a great website with tons of recipes. Cookie, bar, cake, pie, bread, muffin, and scone recipes that all made my mouth water. With a trip to the cabin coming up soon, I decided on scones. Because scones freeze so well, they’d be the perfect make-ahead sweet treat to have with our hearty cabin breakfasts.

This recipe makes a lot! I ended up with 25. It could easily be halved, but you could also freeze them unbaked, and just thaw a few at a time to have fresh-baked scones on a whim. To glaze or not is your choice. With only a half a cup of sugar, this is not a super sweet scone without the glaze. But the glaze adds a fresh burst of lemony sweetness, complimenting the blueberry and almond flavors so incredibly well, it was a no-brainer for me to go with the glaze! I pretty much followed the recipe as written, but did swap out 1 1/3 cups of the all-purpose flour with white whole wheat flour (and I think whole wheat pastry flour would have worked well, too) to make them a bit healthier. Enjoy!

Almond Blueberry Scones with Lemon Glaze

One 7 ounce box almond paste, grated on the large holes of a box grater

2 cups all-purpose flour 1 1/3 cups white whole wheat flour (or whole wheat pastry flour)

1/2 cup sugar

1 stick (8 tablespoons) cold unsalted butter, cut into small pieces

1 tablespoon grated lemon rind

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 egg

1 1/2 cups fresh blueberries, stemmed, rinsed and drained.

Lemon Glaze:
2 cups powdered sugar

1/4 cup fresh squeezed lemon juice

1 tablespoon unsalted butter, melted

1 tablespoon grated lemon zest

Preheat oven to 350°F. Lightly grease two cookie sheets or line with parchment paper.

Add grated almond paste, flours, sugar, butter, lemon rind, baking powder, baking soda and salt to a food processor fitted with a metal blade. Process until the texture of small crumbs. Note: This step can be done with a pastry blender.

Whisk buttermilk and egg in a large bowl. Add flour mixture and blueberries. Mix with spoon until dough comes together.

Turn dough out onto a lightly floured counter. Knead one or two turns until 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 2 ½ inch round cookie cutter and place on cookie sheets. Gather together remaining dough and roll out again. Repeat until all dough is used. Bake for 22-25 minutes or until firm to the touch and light golden. Cool on wire rack. Makes about two dozen scones.

While scones are cooling, prepare glaze by mixing until smooth, powdered sugar, lemon juice, melted butter and lemon rind. Pour over slightly warm scones and serve.



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