Blueberry Scones

In a large bowl, mix together all the ingredients except for the butter and blueberries. Once combined, cut in the cubed butter with a fork until it resembles course chunks (should be slightly bigger than pea sized). Gently fold in the blueberries. Pop the bowl into your freezer and preheat your oven to 400 degrees Fahrenheit. While the oven is preheating, line a baking sheet with parchment paper. Once the oven has reached baking temperature, place the chilled dough on your baking sheet. Using your wet hands, pat the dough out into a circle that's 1 1/2 inches thick. Cut the circle into 6 triangles and bake for 16-18 minutes. Let them completely cool before glazing! Once glazed, sprinkle sliced almonds on top to your desired preference and let the glaze dry completely before enjoying! For the glaze: Whisk the ingredients for either glaze option (1/2 cup powdered sugar + 1 tbsp df milk OR 1/4 cup powdered sugar + 1/2 serving @nuzest_usa + 1 tbsp df milk) in a small bowl. Dunk or spoon the glaze over the scones.