Super Soft Scones with Almonds & Blackberry Glaze

Recipe for these soft scones made with almonds

What Mom Really Wants

I created this scone recipe with the picture of Mother’s Day in my mind, which its’ exactly what she deserves to start her day. I know there are lots of scone recipes out there, for every like and taste. And I have a tried a good amount of them.

The thing is that there’s no wrong with scones. There are moments when you want a biscuit texture with a salty flavor and there are moments when you probably are craving something sweeter and cakier.

But because I had the breakfast-in-bed Mother’s Day theme in my mind I wanted something mellow and sweet and somewhat in between the two textures. And very pink! That’s how this recipe came to be.

I make a combination of all purpose flour and almond flour to add some protein and fiber to the scones. You know I love having always in hand almond flour exactly for this. It’s a great way to balance your treats and add some texture too. I also used almond and vanilla extract. These floral notes added a sweet and pretty taste to the crumb, which is flaky but still super soft.

And since this is for mom, make it pretty! Lets upgrade the classic drizzle of glaze for a thick and vibrant one, plizzz!! It’s so easy to create colorful glazes like this using just fruits. It doesn't matter if what you have in hand is fresh or frozen, you can always make a pretty glaze like this in no time. You can read my guide on how to make a simple glaze for anything that’s coming out of the oven.

Decorate the scones with fruits and nuts if you like. I just placed three or four blackberries like forming a flower and then tucked sliced silvered almonds in between them.  Place the scones in a tray with a cup of coffee and some flowers and it will be one of the best breakfasts-in-bed mom will have!

Recipe notes:

1.     I like to cut my butter in little cubes, about 1/4” square. This way you will work the dough as little as possible when incorporating the butter, preventing gluten from forming to quick and therefore making the dough tough.

2.     After adding the liquid mix just until the mixture comes together. Do not over mix because this can interfere with the rising process.

3.     It’s a good idea to chill your dough a bit before baking. I like to place mine in the freezer so it’s easier to cut but you can place it in the fridge for 20 to 25 minutes instead.

4.     I folded some fresh blackberries into the dough. You can leave them plain or add some citrus zest, chopped nuts or even chocolate chips! Whatever you are feeling!

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Super Soft Scones with Almonds & Blackberries


Butter – 8 TBSP, 1 stick
Large egg – 1
Cold coconut milk – ¾ cup
Natural almond extract – 1 Tsp
Natural vanilla extract – ¼ Tsp
All purpose unbleached flour – 1 ¾ cups, plus more for dusting the baking tray
Almond flour – ½ cup
Raw sugar – ¼ cup
Baking powder – 2 ¼ Tsp

Blackberry Glaze

Blackberries, fresh or frozen – ½ cup
Confectioner’s sugar, sifted – 1 cup
Water – 2 TBSP
Freshly squeezed lemon juice (optional) – ½ Tsp

Makes 8 thick scones
Total time - 30 minutes Active time - 10 minutes
Equipment - Food processor, baking tray, parchment paper or silicon mat, large sieve

To make the scones: Prepare a baking tray with parchment paper or a silicon mat. Dust a good amount of flour on it.

Cut the butter in small cubes and place them in the freezer for a few minutes until ready to use them.

In a large measuring cup or small bowl beat the egg then pour the milk, almond and vanilla extract. Mix thoroughly until well combined. Place it in the fridge.

Place flour, almond flour, sugar and baking powder in a bowl of a food processor already attached to its base. Pulse for less that 20 seconds. Add the cubes of butter and pulse a few times more, just until the pieces of butter are covered with the flour and the mixture looks sandy.

Detach the bowl lid and pour the liquid ingredients. Run the processor just until the mixture comes together as a large ball but is still wet and sticky.  Transfer the dough to the floured baking tray. Dust your hand with plenty of flour as well and knead the dough a bit until you form a nice round disk of about 8” of circumference and 1” tall. If adding any fruits, nuts or chocolate chips gently fold them in the batter at this point. Place the tray in the fridge for 25 minutes or in the freezer while the oven heats up (see notes).

Preheat oven to 350°.

Take the tray out and cut the dough in eight pieces, as if cutting a pizza. Separate each piece trying to handle the dough as little as possible. If needed, dust your hand with a bit of flour to move them. Bake for 20 minutes, until they are puffed and golden yellow. Let them cool before pouring the glaze.

To make the blackberry glaze: Using a small blender or Nutri-Bullet mix the blackberries with the water and lemon juice if using. Place the mixture through a sieve.

Start by adding about a tablespoon of the blackberry juice to the sugar. Using a hand whisk mix with the sugar, breaking the lumps of sugar as you go. Add a bit more liquid and keep mixing until you have the desired consistency and color. For a very thick glaze I used just a bit more of a tablespoon of liquid. For a lighter color use more water than juice and for a deeper color use more juice than water.

Pour the glaze over the scones. Decorate each scone with fruits and nuts. Serve with lots of love.

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