{Mini} Almond Blueberry Scones

Ingredients

• 2 cups + 2 Tbsp all purpose flour
• 1/3 cup white sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cubed and cold
• 1 egg
• 1/4 cup heavy whipping cream, plus more for brushing
• 1/4 cup sour cream
• 2 tsp vanilla extract
• 3/4 cup blueberries
• 1/2 cup powdered sugar
• 2 tsp almond extract
• 1-3 Tbsp heavy whipping cream
• Sliced Almonds

Instructions

1. 1

   --- Scones ---

2. 2

   Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

3. 3

   In a bowl, mix together flour, white sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.

4. 4

   Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.

5. 5

   Stir in the blueberries, and mix until just combined.

6. 6

   On a well-floured surface, turn out the scone dough and pat into a small square that's about a 1/2" thick. Cut the rectangle in 9 even squares, then cut each square diagonally, leaving you with 18 mini scones. Transfer to the baking sheet. Brush each scone with just a bit of heavy cream.

7. 7

   Bake for 14-16 minutes, or until just golden brown. Allow to cool.

8. 8

   Glaze

9. 9

   Whisk together powdered sugar, almond extract, and 1 Tbsp of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp at a time, until it has reached the desired consistency. Pour over warm scones, top with sliced almonds, and enjoy!