Ingredients:
3 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, very cold and cut into small cubes
1 ½ cups fresh blueberries, washed
1 cup buttermilk, very cold
1 egg, cold
1 teaspoon pure vanilla extract
½ teaspoon almond extract

Egg wash – In a small bowl, beat together:
1 egg
1 teaspoon water

Glaze (optional) – In a small bowl, combine:
½ cup powdered sugar
2 tablespoon butter, melted
½ teaspoon pure vanilla extract
Pinch of salt

Directions:
Preheat the oven to 400 degrees and line 2 baking sheets with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt until well combined. Add the cold butter cubes and use a pastry blender, your fingertips or two forks to work the butter into the flour, until the mixture resembles coarse, pea-size crumbs. Gently fold in the blueberries.

In a medium bowl, whisk the buttermilk, egg, vanilla and almond extract until combined. Pour the liquid over the flour mixture and use a fork to gently stir just until the dough just comes together, and nearly all the flour has been incorporated.

Turn the dough out onto a lightly floured surface and divide it into two equal parts. Gently flatten the halves into round disks, about 6 to 7 inches in diameter. Cut each round into 8 wedges and place on the prepared baking sheets about 2 inches apart.

Chill the scones in the freezer or refrigerator for at least 20 minutes before baking. The unbaked scones may be covered and refrigerated for up to 24 hours or frozen in an airtight container for up to 3 months.

Before baking, brush each scone with the egg wash and sprinkle the tops with sugar. Bake each tray separately, in the center of the oven, until the scones are golden brown, about 15 to 20 minutes. Remove from the oven and immediately transfer scones to a wire baking rack to cool. Serve warm or drizzle with glaze once the scones have fully cooled. Store the scones in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.