1. Heat oven to 425 degrees. Whisk together flour, 2 Tblsp of
sugar, the baking powder and salt. With hands, mix butter into flour mixture until coarse
crumbs forms. Stir in milk and almond extract. Gently gather dough, divide into 6 pieces and
place on baking sheet about 2 inches apart. Bake for 12 to 14 minutes, or until lightly
browned and cooked through.
2. Meanwhile, combine 1 1/3 cups of the blueberries, 1/2 cup of the sugar, the lemon juice
and lemon zest in a small pot. Bring to a simmer over medium heat; cook 6 minutes or until
blueberries burst and mixture thickens slightly. Stir in remaining 2/3 cup blueberries.
Remove from heat and cool slightly.