Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) cold unsalted butter, cut into ½-inch cubes
  • ½ cup (120ml) cold heavy cream, plus extra for brushing
  • 1 large egg
  • 1 teaspoon almond extract
  • 1 cup (150g) fresh or frozen blueberries (do not thaw if frozen!)
  • ¼ cup (30g) sliced almonds (optional, for topping)
  • ¼ cup (30g) powdered sugar
  • 1-2 tablespoons milk or cream

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Alternatively, pulse butter and dry ingredients in a food processor.
  4. In a liquid measuring cup, whisk together heavy cream, egg, and almond extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do NOT overmix!
  6. Gently fold in the blueberries.
  7. Turn dough out onto a lightly floured surface. Gently pat the dough into a ¾-inch thick circle. Use a knife or cookie cutter to cut out 8 wedges or circles. Place scones on the prepared baking sheet. Chill for 30 minutes.
  8. Brush the tops of the scones with heavy cream and sprinkle with sliced almonds (if using). Bake for 18-22 minutes, or until golden brown.
  9. Transfer scones to a wire rack to cool slightly. While cooling, whisk together powdered sugar and milk/cream for the glaze. Drizzle glaze over the warm scones.
  10. Serve warm and enjoy these Almond Blueberry Scones!