Created on February 1st, 2014
Using an electric mixer with a paddle attachment, combine 4 cups flour, 2 TB sugar, baking powder, and salt. Blend in cold butter at the lowest speed until the mixture is crumbly.
In a small bowl, combine eggs, cream, and vanilla. Add to the flour mixture. Combine until just blended.
In another small bowl, combine blueberries and almonds with 1 TB flour. Add to the dough and mix quickly.
Dump the dough onto a floured surface and roll out to 1” thick. Cut into squares; then cut in half to make triangles. Place on a cookie sheet lined with parchment paper. Refrigerate overnight.
Preheat oven to 400 degrees. Remove scones from refrigerator; brush with egg wash and sprinkle with sugar. Bake for 20-25 minutes or until the outside is crisp.
While scones are baking, stir all ingredients for glaze together and set aside.
Once scones are done, remove from oven. Drizzle with glaze. Serve and enjoy!
Cool scones for 5 minutes, then drizzle with glaze. Serve warm or at room temperature.