Blueberry Almond Scones

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INGREDIENTS

  • 2 cups all-purpose flour

  • ½ cup granulated sugar

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup unsalted butter, cold

  • ¾ cup blueberries, fresh or frozen

  • ½ cup Mariani Sliced Almonds

  • ¾ cup heavy cream

  • 1 egg

INSTRUCTIONS:

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  2. Using a pastry cutter or a knife, cut the butter into the flour. The butter should be in pea-sized pieces.

  3. Stir in the blueberries and almonds.

  4. In a separate bowl, whisk together the heavy cream and egg. Pour the egg mixture over the flour mixture, then mix with a spatula or wooden spoon until the ingredients just come together in a shaggy dough.

  5. On a floured surface, shape the dough into an 8-inch circle. Use a knife to cut the circle into 8 triangular slices.

  6. Place the slices on a parchment-lined baking sheet and place in the fridge to chill for 15 minutes.

  7. While the dough is chilling, preheat the oven to 400 degrees. Bake the scones for 20-22 minutes, until golden brown.