Getting around to making scones for International Scone Week took some doing but finally, here is my dedicated scone.

Celia at Fig jam and Lime Cordial I believe started this “tradition” that now has an international reach.

There aren’t many photos as I figured most reading this would also have posted their scones and know the basic mixing process.

(Mix dry, cut in fat, add liquid, pat into shape, cut, bake)

This recipe is inspired by some pages from over 10 years ago entitled “The Joy of Baking Newsletter”.

This particular article had several scone recipes; some marked with “this is my favorite scone” so I thought it a good place to start.

Taking a basic “English” scone recipe ( less sugar) I added several elements together to create:

Cinnamon Blueberry Toasted Almond Scones

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, cut into 1/2 inch pieces
• 1/2 cup half and half
• 1 large egg

In a large bowl, combine all dry ingredients: flour, baking powder, sugar and salt.

Cut the butter int the dry ingredients until the mixture looks like coarse corn meal.

Mix the half and half with the egg.

Make a well in the dry ingredients, pour the milk and eggs into the well and mix together with a wooden spoon. Mix just until the mixture comes together.

Turn the dough out onto a floured board. Pat it into a 16×10 rectangle.

Allow the dough to rest while you mix the cinnamon sugar mixture.

Cinnamon mixture:

• 1/3 cup brown sugar
• 1/4 cup soft butter
• 1 teaspoon ground cinnamon

Pre-heat oven to 400°F.

Spread the cinnamon mixture all over the 16 x 10 dough, covering it completely.

Sprinkle fresh blueberries and toasted almonds over the surface.

Roll the dough into a cylinder, pinching seams closed.

Cut into 1 inch slices.

Spray a 9 x 9 inch square cake pan with pan release spray.

Place each slice, spiral slice up, into the cake pan, fill it up with the rolled slices.

Brush half and half over the surface of each slice.

Bake at 400° for 20 minutes or until the scones are golden brown. Test doneness by using a toothpick, if it comes out clean, the scones are done.

Remove from the oven, invert onto a serving plate, flipping them again so the scones are right side up. Two plates are needed for this.

Drizzle the scones with fondant frosting and sprinkle with toasted almonds.

Fondant frosting:

• 1 cup confectioners sugar
• 1 teaspoon vanilla
• pinch salt
• 2 tablespoons half and half or enough to create the desired consistency to drizzle the scones.

Mix together to reach desired consistency, drizzle over scones.

Serve with fresh blueberries.

Now, go out for a brisk walk or run to work off all these scones!

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