Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix together the flour, salt, baking powder, and sugar. Toss in the grated butter and cut the butter into the flour mixture until the mixture resembled large, coarse, crumbs.
Toss the frozen fruit with the flour. Stir in the fruit into the flour mixture. Store in the freezer.
Beat together the egg, vanilla, and almond milk.
Take out the flour and mix in the almond milk mixture. Mix until just combined and there are no large dry bits of flour.
Transfer the dough onto the parchment paper and pat into the shape of a large disc, about 1 inch thick. Cut the disc into 8 pieces, but leave intact.
Bake for 20 minutes, then remove and carefully separate the scones. Bake for another 5 minutes.
Allow to cool for 10 – 15 minutes.
Mix together the ingredients for the glaze, then drizzle the glaze over the scones. Serve fresh. The scones are best the same day, but still remain tender and moist for the next three days if kept in an air tight container.
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