Preheat your oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture looks crumbly with pea-sized bits of butter throughout. Rustic is the goal here. Perfection is overrated.

Gently stir in the blueberries and sliced almonds.

In a separate bowl, whisk together the heavy cream, egg, almond extract, and vanilla.

Pour the wet ingredients into the dry ingredients and stir just until the dough comes together. Do not overmix unless you enjoy tough scones and disappointment.

Turn the dough onto a lightly floured surface and gently pat it into about an 8-inch circle. Cut into 8 wedges.

Place the scones on the prepared baking sheet, leaving a little space between them.

Bake for 18–22 minutes, or until golden brown and your kitchen smells like a dream.

Let cool slightly while you whisk together the glaze ingredients. Drizzle over the warm scones and try not to immediately eat three of them standing at the counter. Or do. I’m not here to police your joy.