Blueberry Almond Scones

INGREDIENTS

• 2 cups all-purpose flour

• ½ cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup unsalted butter, cold

• ¾ cup blueberries, fresh or frozen

• ½ cup Mariani Sliced Almonds

• ¾ cup heavy cream

• 1 egg

---

INSTRUCTIONS:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. Using a pastry cutter or a knife, cut the butter into the flour. The butter should be in pea-sized pieces.

3. Stir in the blueberries and almonds.

4. In a separate bowl, whisk together the heavy cream and egg. Pour the egg mixture over the flour mixture, then mix with a spatula or wooden spoon until the ingredients just come together in a shaggy dough.

5. On a floured surface, shape the dough into an 8-inch circle. Use a knife to cut the circle into 8 triangular slices.

6. Place the slices on a parchment-lined baking sheet and place in the fridge to chill for 15 minutes.

7. While the dough is chilling, preheat the oven to 400 degrees. Bake the scones for 20-22 minutes, until golden brown.