Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray; set aside.
Servings and Ingredients
|2 ½ c. Hy-Vee all-purpose flour|
|2 tbsp. Hy-Vee granulated sugar|
|1 tbsp. Hy-Vee baking powder|
|½ tsp. Hy-Vee salt|
|6 tbsp. Hy-Vee unsalted butter, cold|
|2 large Hy-Vee eggs|
|⅓ c. Hy-Vee half-and-half|
|1 tsp. Hy-Vee almond extract|
|1 c. Hy-Vee frozen blueberries, thawed, rinsed and drained|
|1 ⅓ c. Hy-Vee powdered sugar|
|2 tbsp. Hy-Vee 2% milk|
Things To Grab
- Baking sheet
- Hy-Vee nonstick cooking spray
- Large bowl
- Pastry blender or 2 knives
- Medium bowl
- 1-1/2-inch round cookie cutter
- Small bowl
- Wire cooling rack
In a large bowl, stir together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture and set aside.
In a medium bowl, stir together eggs, half-and-half, almond extract and blueberries. Add to flour mixture. Stir just until moistened. Turn mixture out onto a lightly-floured counter top. Knead 10-12 strokes. Roll into an 9-inch circle. Use a 1-1/2-inch round cookie cutter to cut into four circles. Place 1-inch apart on prepared baking sheet. Bake 12-14 minutes or until golden.
In a small bowl, stir together powdered sugar and milk until smooth.
Transfer scones to cooling rack and drizzle with glaze while still warm, but not hot. Serve warm.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 100mg
- Sodium: 470mg
- Total Carbohydrates: 58g
- Protein: 8g