Scones are a wonderful breakfast option or afternoon snack.
I think of it as an upgraded cookie. Even though it doesn't always have a clear shape.
This version with fresh blueberries is absolutely divine.
And it was an instant success with the whole family.
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Preheat the oven to 390 °F (~200 °C). Line a baking tray with parchment paper and place a lightly greased 8-inch cake ring (~20 cm) on top.
Cut the blueberries into quarters.
In a medium mixing bowl, mix together the flour, almond flour, baking powder, lemon zest, and salt.
Add the blueberries and mix lightly.
Transfer the batter to the lined pan and flatten it to evenly fill the cake ring. Using a sharp knife, mark 8 scones (see picture number 1 above to see the marking without a cake ring). It looks pretty messy, but trust the process.
Sprinkle 1 tbsp of cane sugar and a pinch of salt and bake for 10 minutes. Remove from the oven, cut to 8 triangles as per the marks you made, and separate to allow even baking.
place in the oven for 10-12 minutes. Remove and serve.