BLUEBERRY ALMOND DROP SCONES

Blueberry Almond Drop Scones image

Provided by Dan Langan

Categories dessert

Time 1h10m

Yield 12 scones

Number Of Ingredients 14

2 1/4 cups (280 grams) all-purpose flour
1/3 cup (70 grams) granulated sugar
1/3 cup (30 grams) almond flour, toasted and cooled (see Cook's Note)
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon fine salt
1 lemon or 1/2 orange, zested
6 tablespoons unsalted butter, frozen
1 heaping cup frozen blueberries
1/3 cup slivered almonds, toasted and cooled (see Cook's Note)
1 1/4 cups heavy cream, cold
1 large egg, cold
2 teaspoons pure vanilla extract
1 large egg
2 tablespoons granulated sugar or coarse sugar

Steps:

Preheat the oven to 375 degrees F and line 2 half sheet pans with parchment paper.
In a large bowl, whisk together the flour, sugar, almond flour, baking powder, salt and citrus zest until well combined.
Use the large holes of a box grater to grate the frozen butter into the flour. Use a rubber spatula to toss the butter evenly into the flour, breaking up any large bits. Add the berries and slivered almonds and toss into the flour.
Whisk together the cream, egg and vanilla in a small bowl, then pour into the flour-butter mixture. Stir and flatten the dough over itself until evenly moistened; some dry spots may remain -- that's OK. The dough will have the consistency of sticky cookie dough.
Use a scoop or measuring cup to portion out 6 mounded 1/4-cup portions of the dough onto each prepared sheet pan. Flatten the mounds ever so slightly.
For finishing: Whisk the egg with 1 tablespoon water and brush onto the scones with a pastry brush. Sprinkle the scones with the finishing sugar.
Bake until deep golden and slightly springy when touched, 28 to 30 minutes. Rotate the pans back to front and top to bottom halfway during baking. Let cool on the sheet pans until warm then transfer to a serving tray. The scones are best served warm or the day they are baked.