Blue Raspberry Scones Recipe

Scones Title PNGHappy Summer! Yesterday was the first day of summer and these beautiful scones were the perfect breakfast to kick off the summer. Ever since I made these cranberry-orange scones that we loved so much, we have been changing up the ingredients to make variations. This summer variation is just as tasty as it is gorgeous (There is no editing on these photos!). We switched out the orange juice in the previous recipe for a blueberry puree and added raspberries in place of the cranberries. Yum yum I love me some scones. 

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This week we are preparing to go to Eric’s cousins wedding and I am super excited (slash nervous) to meet an entire side of his family. It is going to be nice to be able to hang out with his family, relax, and take some much needed time off work. We are taking the red eye out of LAX so we are going to be sooo exhausted but it will all be worth it!

Before preparing for the wedding this week we decided to go to a Dodger’s game at Dodger’s stadium! The Dodger’s were slaughtered at the game but it was still fun to get out and do something new. The Lego Movie was played after the game so we stayed and watched the movie with the mountains in the background. What a great night 🙂

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Blue Raspberry Scones
Print Recipe
Antioxidant packed scones with a great blueberry base and swirls of raspberries throughout.
Servings
8 scones
Servings
8 scones
Blue Raspberry Scones
Print Recipe
Antioxidant packed scones with a great blueberry base and swirls of raspberries throughout.
Servings
8 scones
Servings
8 scones
Ingredients
Servings: scones
Instructions
  1. Rinse blueberries and add to a small pot along with brown sugar, lime juice and water. Bring to a boil and simmer for about 45 minutes until the mixture forms a jam type consistency on the spoon. Set aside to cool
  2. Cream butter and sugar until fluffy about 2-5 minutes.
  3. Add the orange zest, almond milk, yogurt and stewed blueberries to the mixture and beat to combine.
  4. In a separate bowl combine flour, baking powder, baking soda and salt. Slowly pour the dry ingredients into the wet ingredients until combined.
  5. Rinse the raspberries and pat dry. Make sure the raspberries are very dry or the batter consistency won't be correct. Add the raspberries to the scone dough and fold them in until distributed evenly.
  6. Form the dough into a ball and lay onto a piece of plastic wrap. Mold into a disk, cover and store in the refrigerator overnight.
  7. In the morning slice the scones into 8 pieces and bake on 350 for 15-20 minutes
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