Line a muffin tin with cupcake liners and preheat oven to 425○
•2 cups all-purpose flour
•2-1/2 teaspoons baking powder
•1/2 teaspoon salt
•3-1/5 tablespoons sugar
•5 tablespoons unsalted butter, very cold and cut into cubes
•1 cup + 2 tablespoons of heavy cream
•1 teaspoon almond extract
•1 cup blueberries (I use frozen berries; these hold up better, no streaky dough!)
For the tops:
•1 tablespoon heavy cream
•1/2 tsp almond extract
•sliced almonds and sugar
In a bowl, mix together flour, baking powder, salt, and sugar. Drop in butter and pinch in butter with fingers or use a pastry blender until the dough is a coarse meal and there are still visible small bits of butter throughout. Gently toss in the blueberries until coated.
Add cream and almond extract and gently fold into dry mixture until a dough forms. It should be moist-looking but not as loose as muffin batter. Careful not to overmix, it's okay to still have a few dry bits. Spoon the dough into the lined muffin cups about 3/4 full.
In a small bowl, whisk together the egg, cream and almond extract. Brush the tops of each scone with this mixture. Sprinkle each generously with sliced almonds and a bit of sugar...and into the oven they go! Center rack for 13-15 minutes, until they are nice and golden on top and the almonds look a bit toasty. Cool for 10 minutes and serve. Lovely with a slather of butter and a spot of tea ;)
(adapted from www.hungrygirlporvida.com)
Until next time...