Blueberry Scones

Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray; set aside.

In a large bowl, stir together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture and set aside.

In a medium bowl, stir together eggs, half-and-half, almond extract and blueberries. Add to flour mixture. Stir just until moistened. Turn mixture out onto a lightly-floured counter top. Knead 10-12 strokes. Roll into an 9-inch circle. Use a 1-1/2-inch round cookie cutter to cut into four circles. Place 1-inch apart on prepared baking sheet. Bake 12-14 minutes or until golden.

In a small bowl, stir together powdered sugar and milk until smooth.

Transfer scones to cooling rack and drizzle with glaze while still warm, but not hot. Serve warm.