Ingredients

Stonewall Kitchen Traditional Scone Mix
1 1/2 sticks of Earth Balance (instead of butter)
2/3 cup cold water
1 tsp almond extract
1 cup blueberries (fresh or frozen)
1/2 cup sliced almonds

Directions

1. Preheat the oven to 450° F.



2. Pour the mix into a mixing bowl. Cut the Earth Balance into cubes and place them in the bowl. Using a fork, mix the two together until it resembles coarse crumbles.



3. Now pour the cold water and almond extract into the bowl and mix lightly. Add the blueberries and sliced almonds and mix just until the mixture holds together in a ball.




4. Move the mixture to a floured surface and kneed the dough until it all holds together.



5. Move the dough to a baking sheet and form it into an eight inch circle, about half an inch thick. Then cut it into eight wedges and use a knife to slide each scone so they're 1 1/2 inches apart.



6. Bake for 10 to 12 minutes, just until slightly brown.
7. Allow to cool, serve with fresh fruit, and enjoy.

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