Better than a Starbucks Blueberry Scone

Anyone who really knows me, know my one big

 "vice" or "treat" I don't deprive myself is getting a 

Starbucks Frapp. when I go into town. 

Now that being said, I don't get to indulge very often.

 I live 100 Miles North of Las Vegas, it isn't just a 15 minute drive

 to the corner Starbucks. (lol)   

I know a lot of friends that say the Scones 

(Pumpkin and Blueberry) are out of this world good. 

I am always trying to figure out recipes of something I have tasted.

 So I bought one of each.
 Now I know why everyone goes to Starbucks... for their COFFEE!!! 
 I was very disappointed in the Scones. 
I thought they were pretty dry and bland.
 Now I had a challenge!
 I think I more than improved on the taste. 
YOU be the judge.

Better than Starbucks Blueberry Scone's

2 C. Flour

1/2 C. Sugar

2 tsp. Baking Powder 

1/8 tsp. Salt

Dash of Cinnamon

6 TBSP. Cold Butter; cut in pieces

1 C. Blueberries

1 Egg

1/2 C. Milk

1 tsp. Almond Extract

Crumb Topping:

1/4 C. Brown Sugar

1/4 C. Flour

2 tsp. Cinnamon

2 TBSP. Cold Butter

Preheat oven to 400

Mix together the flour, sugar, baking powder,
 salt and cinnamon. Cut in the cold butter and blend 
until you have crumb size pieces of butter in the mix. 
Next add the egg, milk and the almond extract.

 Fold in berries mixing well. This dough will be sticky.

 Flour surface, place dough on flour,
 sprinkle with more flour

 so you can handle the dough.
 Pat into a thick round. 

Cut into 8 triangles.
 Place on a parchment lined sheet pan.

  Melt about 4 -6 TBSP. of butter to brush onto each scone. 

Sprinkle with the crumb topping. 
Bake for 18-20 minutes. 

*These will spread out a little when baking.

Now that is a "berry moist" scone!

Happy Baking,

Lark