Ingredients for Easy Blueberry Almond Scones
- 2 cups all-purpose flour
- 1/2 cup rolled oats
- 2 teaspoons baking powder
- 1/2 cup vegetable oil
- 1 heaping 1/2 cup frozen blueberries (individually frozen)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla powder
- Sliced Almonds
- 1/2 cup milk (or more, as needed)
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How to Make Easy Blueberry Almond Scones
- Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup rolled oats, 2 teaspoons baking powder, 1/2 cup granulated sugar, and 1 teaspoon vanilla powder.
- Add 1/2 cup vegetable oil and stir until just combined.
- Gently fold in 1 heaping 1/2 cup frozen blueberries and 1/2 cup sliced almonds.
- Add 1/2 cup milk (or more, as needed) and stir until just combined. The dough should be slightly sticky but not overly wet. Add more flour, 1 tablespoon at a time, if necessary.
- Turn the dough out onto a lightly floured surface. Pat or roll the dough to about 1-inch thickness.
- Use a biscuit cutter or knife to cut scones into desired shapes (e.g., triangles, rounds).
- Place scones onto the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
31g
Fat
6g
Carbs
13g
