Almond Glazed Blueberry Scones

Submitted by Trish Schroeder,

(Here's my scones, adapted from Tyler Florence at Food network. The ingredients are the same, but my method of doing the blueberries is different-he stirs them in, but that just made a purple mess. He also does a lemon glaze, and we prefer almond.)

Blueberry Scones
2 c. flour
1 tbs. baking powder
1/2 tsp. salt
2 tbs. sugar
5 tbs. butter (must use butter, needs to be very cold)
1 c. heavy cream
1 c. blueberries (I never measure mine, I just use as many as I think look right)

Rinse fresh or frozen blueberries in cold water and allow to drain while mixing dough. This keeps them from turning everything purple. Sift together dry ingredients. Cut in cold butter (use a pastry blender, or two forks). Make a well and pour in cream. Fold together. (I start with a rubber spatula, but end up using my hands to get it combined well.) Press or roll dough into a big rectangle on floured surface (honestly, I usually don't flour it, and I use a ceramic board) until about 1/2-3/4" thick. (Brush with cream if desired, sometimes I do, sometimes I don't. When I do, I also sometimes sprinkle just a little granulated sugar on top.) Use your knuckle or desired instrument to make little divets in the surface and poke a blueberry in each hole. Use a pizza cutter to cut into triangles. Bake at 400 degrees for 15-20 minutes. They should just barely start to brown, but not as much as biscuits.

Almond Glaze
To make 1/2 cup of glaze, which is plenty for a full batch, I use: 1 cup powdered sugar, 1 tbs. butter, 2-3 tbs. water, and 1 1/2 tsp. almond extract. I put it all in a glass bowl, microwave for 30 seconds, and stir. Then I use a spoon to drizzle over the scones.

(The lemon glaze is on the website linked above. We've also tried orange glaze and it was good, but you just can't beat the almond.)

I've also made cinnamon raisin scones by adding about a teaspoon of ground cinnamon to the dry ingredients and stirring in raisins at the end. Obviously I then omit the blueberries. They're yummy, and we've tried both the lemon & almond glaze (almond wins again), but blueberry is still the way to go.