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Blueberry-Almond Scones

Recipe photo courtesy of Andrew Purcell

These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut Scones, Cherry-Hazelnut Scones, or Lemon-Ginger Scones.

Source: Everyday Food, May 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Scones are best eaten the day they're baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.

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  • chefleslie
    5 JUL, 2012
    These were delicious! We were able to freeze them and bake them fresh when we wanted too.
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