"These scones use dried blueberries, but you could substitute them with dried cherries or even cranberries if you wanted to."
butter, chilled and cut into pieces
egg, slightly beaten
Preheat theoven to 350*F.
whisk the flour, sugar and baking powder in a bowl. Cut in the butter using a pastry blender until the mixture resembles coarse crumbs. Add 2/3 of the milk, egg and almond extract and stir until smooth. Stir in the blue berries and almonds.
Roll or pat the dough into a disk of medium thickness on a llightly floured surface. Cut into 10 equal wedges. Arrange on a lightly greased baking sheet. Brush the tops with the remaining milk.
Bake for 20 minutes or until light brown. Serve warm.