For this recipe you will need:
- 85g sliced almonds (almond flakes)
- 250 g of all-purpose flour (for healthier scones use whole-meal)
- Almond meal left over from one batch milk made using the Milk Maker (using 60 grams of almonds to make the milk)
- 75g of sugar
- 1 tablespoon baking powder
- 1 tsp salt
- 300ml of almond milk
- Vanilla from a vanilla pod or two teaspoons of vanilla extract
- 150g of fresh blueberries (you can use frozen if you want to stop the dough turning blue, however if you fold them in reasonably carefully you should be fine!)
- 1 tablespoon unrefined demerara sugar (for sprinkling on top)
1.)Preheat the oven to 425°F or 225°C
2.)Toast the almond slices until just slightly browned for 3-4 minutes.
3. )In a large bowl, whisk together the flour, almond meal, sugar, baking powder and salt.
4. ) In another bowl, whisk together the almond milk and vanilla.
5. ) Add the almond milk to the dry ingredients and stir to combine. (steps 1-5 can be done in a mixer if you want)
6. ) Fold in the blueberries and toasted almond slices.
7. ) Put plenty of flour onto a surface and then place the dough onto it. Keep in mind the dough will be sticky so use plenty of flour to hold it together.
8. )Form a circle with the dough. Using a sharp knife cut the dough into eight equal pieces.
9. )The dough is not as stiff as a traditional scone, so when they are moved to a lined baking sheet they flatten.
10. )Once the scones are on a lined baking sheet, sprinkle them with demerara sugar.
11. )Bake for 20-22 minutes, until the tops are browned.
12. )Serve immediately or store in an airtight container.
- If using fresh blueberries slice in half or evenly distribute within each scone.
- Try to build the scone up taller than required prior to placing in the oven as they will flatten. A good thing to do is to create a triangle with the point facing into the air.