Recipe by: Consultant Chef Josh Falzone
This week we are featuring Bon Sweet Treats’ coconut almond butter. All of Bon’s nut butters are ground extra smooth and are only lightly sweetened (if at all). From smearing on a piece of toast to drizzling over ice cream, these butters aren’t just tasty, they are addicting. The glaze for the scones is made with their coconut almond butter in a way that really showcases the smoothness of the nut butter.
Do you remember eating fresh berries still warm from the summer sun when you were little? When I was a child, my father had a blueberry bush that was the highlight of his garden. The skin would stain my fingers as I held each blueberry and bit it in half, savoring every drop. These memories come rushing back when I eat these freshly baked scones with their blueberries still warm from the oven.
Tip: Freeze some of your summer berries on a cookie sheet & store them in the freezer in a plastic bag or air tight container. You will have fresh berries all year.
2 cups all-purpose flour
1/2 cup granulated cane sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1/2 cup heavy cream
1 large egg
1 teaspoon vanilla extract
1 cup blueberries
For The Top:
Sugar in the raw for sprinkling on top before baking
1/4 cup sliced almonds
1 cup confectioners’ sugar
4 oz coconut almond butter
1 TB heavy cream
1/4 teaspoon almond extract
Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside. In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Grate the frozen butter and toss into the flour mixture. Combine it with a pastry cutter until the mixture resembles coarse meal and set aside. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then fold the mixture together with a rubber spatula until everything appears moistened. Gently fold in the blueberries. Dough will be a little wet; be careful not to overwork. Transfer ball of dough to the prepared baking pan with floured hands. Form and press until it is 1″ thick. Cut into wedges with a knife. Sprinkle top with sugar in the raw and sliced almonds. Separate the scones so there is a little space between each one.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. For the glaze, whisk all of the glaze ingredients together and drizzle over scones right before serving.