Blueberry Almond Scone

Ingredients

2 cups unbleached flour ( plus 2-4 tablespoons for rolling out dough)

1tbs baking powder

1/2 tsp salt

1/2 cup sugar ( I used Turbindo but any sugar is fine)

1tbs grated lemon or organe zest

1/2 cup VERY cold butter cubed

1 egg at room temperature

1./2 cup cold heavy cream (leave in fridge till using)

1-2tsp ( almond extract) -

1 1/2 cup fresh or frozen blueberries ( if using frozen thaw and get rid of excess water- l used frozen and let them drain over in collander over sink)

Directions

1. Preheat oven at 400degrees

2. Line a baking sheet with foil or parchment paper and set aside

3. Combine the first five ingredients

4. add the butter - I cube my butter first then place it in refrigerator till Im ready to incorporate)mix in by hand till you have fine crumbs.

5. Mix in heavy cream in slow stream and egg. If you have a standing blender you can use that. Mixing by hand works just fine.

6. add almond extract

7. fold in blueberries

8. gather dough into loose ball

9. flour the work space and roll out the dough into a circle 1-1 .5 inch thick . Flouring the rolling pin helps to keep dough from sticking.

10. Cut into pie slices. You can either bake all of them or just a few and save the remaining

    dough for later

11. Place on lined cookie sheet and bake 20-25 minutes . I check them at 15 and will add a bit of sugar to the top.

12. ENJOY !