Almond Blueberry Scones

Preheat oven to 400 degrees F and lightly grease a baking sheet.

In a large mixing bowl, stir together dry ingredients: flour, sugar, baking powder, baking soda, and salt.

Cut in the butter with a pastry cutter or grate the butter into the flour using a box/cheese grater.

In a separate bowl, whisk together your egg, almond milk, vanilla, and almond extract.

Use a fork to move the flour mixture to the sides of the bowl, making a hole in the middle, then pour the egg mixture into the center.

Stir until just moistened, then carefully fold/knead in blueberries. Some will remain whole and some may smush into oblivion, blueberries have a mind of their own. At this point the mixture will probably seems fairly dry, which is absolutely what we're going for here! If needed, add a tablespoon of almond milk to moisten until slightly sticky and knead for 3-4 strokes in the bowl to mix.

Sprinkle a hard surface with flour to prevent sticking and gently knead your dough until smooth, trying not to exceed 12-15 total strokes if possible.

Grease a baking sheet with oil or butter, then add your dough.

Shape into a 7 inch circle, top with sliced almonds and press into dough.

Cut dough into 6 wedges, and nudge each wedge until spaced approx. 1/4 inch apart.

Bake at 400F for 15-20 minutes, until golden, using a toothpick to test the center.

While they bake, whisk together your glaze by combining powdered sugar, honey, and fresh lemon juice. Adjust thickness to taste by adding extra powdered sugar.

Move to a wire rack and drizzle with glaze for a kiss of sweetness. If desired, top glaze with a light sprinkle of coarse turbinado sugar.

Enjoy! They're fabulous straight from the oven or cooled to room temperature.

In case you actually wind up with leftovers, wrap tightly with saran wrap and store at room temperature for up to four days. They're great for grab-and-go breakfasts and snacks and can be warmed up in the toaster oven if desired.