I know, I know I shared a scone loaf last Monday but there was no clear winner when I asked my Instagram followers which recipe to post I had to post them both instead of waiting to share one. Besides it is berry season and this Blueberry Almond Scone Loaf while being so similar really is so different than the Dark Chocolate Raspberry Scone Loaf I posted last week. Honestly 3 out of 4 of us, yes 4 because Baby G isn’t eating solids yet, love this one more!
We love it so much that even after testing and tweaking I had to make it again a over the weekend. I’ve made it with marzipan and almond paste, both are delicious! See the notes below I ended up calling it almond as it’s easier to find almond paste and I even found marzipan here in the us that said made with almond paste (yeah I don’t get it). Good thing we picked 16 pints of blueberries! Picking berries is one of my favorite summer activities. Blueberries were a week or so behind and I wasn’t sure we’d fit it in but I was so happy we were able to keep up the tradition with our friends and we got out last Wednesday morning before Baby G’s 4 month check up. It was a little emotional for me as I remember all the emotions, tears, and not feeling well last year when we picked blueberries and trying to hold it all together.
Usually I have a list a mile long of things I want to make with all the berries but beside just eating blueberries by the handful the only things I had on my list this year were pancakes (LOTS of BLUEBERRY PANCAKES!!), Maple Blueberry Syrup (for ALL MY BLUEBERRY PANCAKES), and this Blueberry Almond Scone Loaf!
Luckily all of those make me happy! Recipes like this Blueberry Almond Scone Loaf especially make me happy because not only is it delicious but we can sleep in and I can wake up and have a slice with my coffee. All I have to do is slice it and I can sit back and sip my coffee and enjoy a slice. Ok maybe I have to feed the baby too or run out the door 30 minutes later to head to church but hey it’s the small things that make me happy and being able to have breakfast within 2 hours of waking up makes me so happy since it’s rare lately.
Did I mention it’s got all the things you love about a scone, lightly sweetened, flaky texture, and when made in loaf form they don’t dry out so you can enjoy them longer. Longer meaning you can make them in the afternoon or evening and enjoy them the next morning with your coffee after sleeping in!
WAIT, hold up but don’t you have a baby? How do you sleep in? Yep I got asked this so many times in the last couple weeks. Baby G likes to sleep until 10am just like his older teenage sister, well she wants to sleep until noon. He wakes up to eat (lately a few times) and then goes back to sleep. If I get him up before 10 he’s not happy. Then he fights a nap later because he’s worried he’ll miss the fun. That means mama pretty much can’t put him down. Since he’s up a few times at night, gotta love sleep regression and yes I miss those 6-7 hours I was getting that I’ve only gotten once in the last 3 weeks, I try to sleep in too because I’m exhausted. So this is why I’m usually eating breakfast at lunch time.
So it isn’t as glorious as it sounds it’s just trying to get enough sleep. I’m going to try to get up earlier this week and attempt to adjust his schedule. Hoping that once I get him on some sort of schedule I can plan better and get back to posting a couple times a week. Maybe even schedule in some self care and me time which I’m really in need. When I have a free minute I always try to get things done and catch up with things around the house. Or on occasion I get to the kitchen which usually means baking since it’s something I enjoy!
I’m sharing daily eats and things that I don’t have time to get up here, or sneak peaks, over on Instagram and Stories. If there is something you want to see or a certain type of recipe or ingredient you’re wanting to see let me know below.
Don’t forget it’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.
Blueberry Almond Scone Loaf
Everything you love in a traditional scone in loaf form that doesn't dry out like traditional scones. Meaning you can make it the day before and instead of waking up early to make it sleep in before enjoying a slice for breakfast! Packed with juicy blueberries and chunks of almond paste (or marzipan) for a delicious combination perfect for pairing with your favorite cup of coffee or tea. Gluten free friendly.
3cflour(for gluten free use a gluten free pastry flour like Bob's Red Mill Baking 1:1 or Cup 4 Cup)
1 1/2TBSP baking powder
1cbutter, butter substitue(Miyokos)
3/4cdairy free half and half or cream*(Ripple Half & Half, Original, or Vanilla Protein Milk)
7ozroll of almond paste or marzipan, chopped into pea sized pieces**
1- 1 1/4cfresh blueberries
2-3TBSPnon dairy creamer, or milk
1tspvanilla, omit if using vanilla creamer
Preheat oven to 400F.
In a large bowl mix flour, sugar, baking powder, and salt together.
Cut cold butter into chunks and using a pastry blender, food processor, or even a Vitamix, and pulse or cut the butter into the flour mixture until well incorporated and no chunks of butter/coconut oil remain and are pea sized.
In a small bowl beat together the eggs, cream, vanilla, and almond extract.
Carefully toss the blueberries and almond paste/marzipan chunks in the flour mixture.
Slowly add the wet ingredients to the dry and carefully fold them in until just incorporated. You don't want to over mix the batter!
Line loaf pan with parchment paper and spoon mixture into the pan.
Bake for 50-60 minutes, until toothpick comes out clean.
Let cool in the pan for 15-20 minutes before lifting parchment paper and loaf out and cooling on a wire rack.
Once cooled mix ingredients together for the icing and drizzle, or pour, over the top.
*Non dairy half and half, creamer, or a thick dairy free milk like Ripple Plantbased Protein Milk.
*Chopped frozen coconut oil can be used for up to 1/3 of the butter amount and butter sub for the remaining 2/3 cup.
**Almond paste is often easier to find and what I usually use (and used in the one shown) but it's delicious with either. Marzipan is much sweeter and smoother, almond paste is a little coarser, less sweet, and made with more almonds. You can find almond paste at Target or your local grocery store in baking isle. It comes in a small box about the size of a toothpaste box. It is a log with the consistency of a roll of sugar cookie dough. I cut into slices and then into small pea sized pieces.