I will say the dough was fussier than others, and it could've used a touch more moisture. However, I smashed my blueberries a bit, and I worked them in so I wouldn't have to add more cream. They were so flaky and tender! I'm truly a scone-lover, and they're one of my favorites to roll out because they're as quick as they are tasty.
Blueberry Almond Scones
1/3 C. sugar
5 tsp. baking powder
1/4 tsp. salt
1 C. butter, cold & cut into small pieces
3/4 C. cream
1 tsp. almond extract
1 C. blueberries
Raw sugar, for dusting
Mix dry ingredients; use a pastry cutter to cut in butter until it resembles sand. Whisk cream, butter, and almond. Stir into dough. Gently fold in blueberries.
Turn out onto a floured surface. Roll out a disc to about 1" thick. Cut into 8 wedges; place on a parchment-lined baking sheet. Sprinkle with raw sugar. Bake 350 for 20 minutes, or until golden brown. Allow to cool slightly, but these are great served warm. Enjoy!