Measure 1 cup of heavy cream and place it in the freezer for ten minutes. In the meantime, melt the stick of butter in a microwavable container that will hold at least two cups. Set aside.
Preheat oven to 400 degrees.
In a large bowl, stir together the flour, sugar, super seeds, cornstarch, baking powder, baking soda, and salt.
When the ten minutes have passed, take the cream out of the freezer and slowly pour it into the melted butter. Stir briskly with a fork as you pour. It will look grainy. Then stir in the extract.
Pour the butter and cream mixture over the dry ingredients. Stir with a sturdy spoon until fully incorporated, adding 2-4 tbsp milk as needed.
Fold in the blueberries and almonds.
Spray 2 large baking sheets with nonstick spray or line with parchment. Scoop heaping tablespoons of the dough onto the prepared pans, leaving about two inches between drops of dough.
Bake 10-12 minutes until lightly browned.
In a small bowl, stir together the powdered sugar and milk to make the glaze. Transfer all the scones to a cooling rack and place it on one of the baking sheets. Drizzle with the glaze. Let cool completely before transferring to an airtight container.
