Pre-heat oven to 400.
Blueberry Scone ingredients:
2 cups unbleached flour (you can use white, wheat, or gluten free)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter
1 egg separated
3 Tablespoons honey
1/2 cup buttermilk ( if you do not have use 1/2 cup milk and 1/2 teaspoon lemon juice)
1/2 - 1 cup blueberries ( I do not like a ton of berries so I use 1/2 cup but I know some of you love tons of berries)
1/3 cup brown sugar
Cinnamon
Glaze:
1 tablespoon milk
1/2 teaspoon Almond extract
4 tablespoons powder sugar ( if you glaze is to runny for you just add a bit more sugar till it is as thick as you like.)
Directions:
1. In a medium bowl combine flour, baking powder, baking soda, and salt. Cut in the cold butter with two forks or a pasty cutter until mixture is crumbly.
2. In a small bowl combine the egg YOLK ( put the white to the side as you will need it later), honey, and buttermilk or milk and lemon juice. I did not have buttermilk so I did the alternative and it turned out great.
3. Once liquid is mixed well add to the dry bowl and combine to make a dough ball ( it will still be a little crumbly)
4. Add the blueberries and mix in carefully with your hands.
5. Get out a cookie sheet and spray with spray oil. Place scone dough in the center of the pan and flatten into a circle with your hands. It will not need to be perfect or thin.
6. Sprinkle the brown sugar and cinnamon over the top.
7. Cut the dough into eight pieces (I used a pizza cutter but a knife will work great also) and separate just a little so they cook all the way around each piece.
8. Cook for 15 minutes (check that it is cooked all the way through, mine took a little more time because my oven is never up to the right temp)
9. In a little bowl combine the Glaze ingredients until the thickness you like for a glaze.
10. Add glaze to the top of each scone and some extra Blueberries. Eat while warm or if you like them cold they are just as yummy!!!
