These scones are a delightful twist on the classic, combining the sweetness of blueberries with the nutty crunch of almonds.
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the flour, oats, baking powder, and sugar.
Sift the flour for a lighter texture in the scones.
Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Use cold butter for a flakier texture.
Gently fold in the blueberries and almonds.
Be careful not to crush the blueberries to avoid excess moisture.
Stir in the milk and vanilla extract until just combined. If the dough is too sticky, add a bit more flour.
Avoid overmixing to keep the scones tender.
Turn the dough onto a floured surface and shape into a circle. Cut into 8 wedges.
Flour your hands to prevent sticking while shaping the dough.
Place the scones on the prepared baking sheet and bake for 15 minutes, or until golden brown.
Rotate the baking sheet halfway through for even baking.
Let the scones cool slightly before serving. Enjoy them warm or at room temperature.
Serve with a dollop of clotted cream or a drizzle of honey for extra indulgence.
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