• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
• Preheat oven to 400F/200C. 

BLUEBERRY LEMON SCRUFFIN PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.
  4 oz butter
• In a mixing bowl, whisk the egg together with the sour cream, honey, lemon zest, vanilla bean paste, almond extract and the cooled melted butter until smooth. Set aside.
  1 egg, 4 oz sour cream, 4 oz honey, 1 lemon zest, 1 tsp vanilla bean paste, 1/2 tsp almond extract
  
• In a separate mixing bowl, whisk the all-purpose flour together with the baking powder, baking soda, ground cinnamon, and sea salt.
  8.82 oz all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp sea salt
  
• Make a well and fold in your egg preparation using a spatula. Stir lightly until uniformly mixed and no dry flour is visible. Then, fold in the blueberries until evenly distributed throughout batter. NOTE: Do not over mix.
  5.29 oz blueberries
  
• Using an ice cream scoop, scoop your batter onto your Large Bonmat.
  

BAKE!

• Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your scuffins from 12 minutes). It is ready when golden brown and does not feel hallow to the touch.
  
• Once your Blueberry Lemon Scuffins are out of the oven, let them completely cool down as is while preparing the glaze.

BLUEBERRY GLAZE PREPARATION

• In a small bowl, combine the powdered sugar together with the blueberry jam, cream and almond extract.
  1 1/2 tsp powdered sugar, 3 Tbsp blueberry jam, 1/4 tsp almond extract, 2 Tbsp heavy cream
  
• Spoon 1 teaspoon of glaze on each scuffin, spreading it evenly over the scuffin top using the back of the spoon. Enjoy & Bon Appétit!
• N.B. These Scuffins are best stored at room temperature in a single layer. Avoid plastic container as they will get soggy. Like every type of bread these are best enjoyed the same day.