1/2c butter - extremely cold, (1 stick cut into cubes*
1c blueberries - fresh or thawed frozen
1t lemon zest
1 large egg - beaten
1t almond extract
2T melted butter - for brushing
1T coarse sugar - for sprinkling
Preheat oven to 400° and line a large baking sheet with a double layer of parchment paper.
Sift flour and baking powder together into a large mixing bowl.
Add sugar and salt to flour and baking powder mixture then whisk gently to combine all ingredients.
Remove butter cubes from the fridge (or freezer) then cut the butter into the flour until crumbles are the size of peas, using a pastry blender or use your hands.
In a medium bowl, mix together buttermilk, lightly beaten egg and almond extract.
Make a well (a holin the center of the dry ingredients, then add the buttermilk mixture.
Mix with your hands until just combined. Overworking will make the dough tough.
Gently fold blueberries and lemon zest into the batter.
Flour your hands and shape scoops of dough into balls 2 1/2 in across balls.
Place parchment covered baking sheet, and flatten slightly.
Scones should have space or slightly touching.
Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
Brush scones with melted butter and sprinkle with coarse or granulated sugar.
Freeze for 10 minutes.
Bake until lightly golden, about 25 minutes. Remember ovens temperatures vary so keep an eye on the scones. If using convection bake reduce time by 25%.
Let cool 5 minutes then transfer to a cooling rack to cool completely.
* The butter needs to be super cold. I live in Florida and just taking the butter out to cut it into cubes makes the butter too soft for the perfect scone, so I cut my butter into cubes and place them in the freezer while I finish mixing everything together - about 5 minutes. Feel free to substitute almond extract with vanilla extract.
If you can't find coarse sugar, just use more granulated sugar on top before baking.