Ingredients

The following ingredients have 6 Servings
  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 1 TBSP aluminum-free baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup COLD unsalted butter
  • 1/2 cup cold unsweetened almond milk
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup blueberries (fresh or frozen)
  • 1/4 cup sliced almonds (pre-toasting optional)
  • 1/2 cup powdered sugar
  • 1 TBSP honey
  • juice of 1/2 a lemon
  • turbinado sugar

Instruction

  • 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.