Almond Blueberry Scones

Fluffy, bakery-style almond blueberry scones with a sweet honey-lemon glaze. Surprisingly simple and speedy, they’re the perfect compliment to your morning coffee or tea.

Almond Blueberry Scones

Sunday mornings are totally made for baking and brunching. My toddler and I will often find ourselves in the kitchen measuring, whisking, and stirring our way to something magical.

Now that I have a little assistant, I actually enjoy baking more than ever before. Though the process does take much much longer, it’s far more enjoyable and a memory I won’t soon forget. Ever the little food blogger, she helps with each recipe from start to finish from prep work to taste testing to photographing and untimatley, faceplantage.

Though she doesn’t do dishes yet. Not cool, chickpea. Not cool.

These delicious almond blueberry scones were a blast to make and even more fun to eat! Ready for the recipe?

Fluffy Bakery-Style Almond Blueberry Scones - lightened up with almond milk!

Almond Blueberry Scones

Whether you’re brunching it up with family or friends, or simply looking for a delicious treat to pair with your morning caffeine fix, these scones are sure to delight!

Almond Blueberry Scones

1 vote


Almond Blueberry Scones




Yield 6 scones

Fluffy, bakery-style almond blueberry scones with a sweet honey-lemon glaze. 


  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 1 TBSP aluminum-free baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup COLD unsalted butter
  • 1/2 cup cold Unsweetened Almond Breeze Almondmilk *
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup blueberries, fresh or frozen
  • 1/4 cup sliced almonds (pre-toasting optional)


  • 1/2 cup powdered sugar
  • 1 TBSP honey
  • juice of 1/2 a lemon
  • raw turbinado sugar (coarse sugar sprinkles) for topping

Any variety of almond milk should work for these scones. I've used both the regular Almond Breeze Almondmilk and the Almondmilk Coconutmilk Blend. You can also use sweetened if that's all you have on hand. I've used both the plain almond milk and the coconut blend for my scones and love them both!


  1. Preheat oven to 400 degrees F and lightly grease a baking sheet.
  2. In a large mixing bowl, stir together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. Cut in the butter with a pastry cutter or grate the butter into the flour using a box/cheese grater.
  4. In a separate bowl, whisk together your egg, almond milk, vanilla, and almond extract.
  5. Use a fork to move the flour mixture to the sides of the bowl, making a hole in the middle, then pour the egg mixture into the center.
  6. Stir until just moistened, then carefully fold/knead in blueberries. Some will remain whole and some may smush into oblivion, blueberries have a mind of their own. At this point the mixture will probably seems fairly dry, which is absolutely what we're going for here! If needed, add a tablespoon of almond milk to moisten until slightly sticky and knead for 3-4 strokes in the bowl to mix.
  7. Sprinkle a hard surface with flour to prevent sticking and gently knead your dough until smooth, trying not to exceed 12-15 total strokes if possible.
  8. Grease a baking sheet with oil or butter, then add your dough.
  9. Shape into a 7 inch circle, top with sliced almonds and press into dough.
  10. Cut dough into 6 wedges, and nudge each wedge until spaced approx. 1/4 inch apart.
  11. Bake at 400F for 15-20 minutes, until golden, using a toothpick to test the center.
  12. While they bake, whisk together your glaze by combining powdered sugar, honey, and fresh lemon juice. Adjust thickness to taste by adding extra powdered sugar.
  13. Move to a wire rack and drizzle with glaze for a kiss of sweetness. If desired, top glaze with a light sprinkle of coarse turbinado sugar.
  14. Enjoy! They're fabulous straight from the oven or cooled to room temperature.
  15. In case you actually wind up with leftovers, wrap tightly with saran wrap and store at room temperature for up to four days. They're great for grab-and-go breakfasts and snacks and can be warmed up in the toaster oven if desired.

Courses Breakfast

 This recipe is sponsored by Blue Diamond Almond Breeze Almondmilk. 

 Scrumptious Scone Tips + Tricks

  • Don’t over-mix the dough. The less time your hands are on it, the better.
  • Chilly scones are fluffy scones, which is why I stress using cold milk and cold butter in the recipe. You can even freeze your butter before grating it into the flour!
  • Toppings and fillings are beyond customizable when it comes to scones; the sky’s the limit! You can make them sweet or savory, light or indulgent, plain or positively fancy.
  • Crazy for coconut? Add shredded coconut after glazing for a burst of tropical flavor!
  • Scones are super fast to make, but for even speedier scones, whisk together your dry ingredients and store in an airtight container the day/night/week before. When you’re ready to eat, simply cut in your butter and add the wet ingredients via the instructions above. I almost always do this when I’m recipe testing in the morning so I have minimal measuring cups to fuss with.
  • Keep ’em close. After cutting, arrange your scones fairly close together on your baking sheet, but not touching. I usually space them around 1/4-1/2 inch apart, in the same wheel pattern that I cut them in. I feel like this helps them rise better.

Fluffy Bakery-Style Almond Blueberry Scones - lightened up with almond milk!

so. . . how were they?!

Fantastic! These almond blueberry scones are flaky, fluffy, and full of flavor! (I should cool it with the alliteration, eh?) We couldn’t get enough of them! I sent a few to work with the hubs for breakfast and the chickpea and I happily devoured the rest.

During my early days of scone baking, I used to think they couldn’t be made without buttermilk and boy was I wrong! After finally trying them with almond milk a few years ago, I vowed never to bother with buttermilk again. We’ve never been milk drinkers around here and always have a carton or two of Blue Diamond Almond Breeze Almondmilk and Almondmik Coconuntmilk in the fridge or pantry for our cereal. Baking with it has been a total breeze (pun intended!) and our weekend pancakes and scones wouldn’t be the same without them!

Ohmygosh and the almond extract! YES! If you can score a bottle, please oh please do. I’ve never used it in my scones before and LOVED the results! It gave them a biscotti-like taste that pairs oh so fabulously with the fluffy, buttery biscuit texture and was a perfect match for the almond milk and sliced almond combo. Delicious!

I’m so excited to have teamed up with Blue Diamond Almond Breeze to bring you a bevvy of tasty new uses for almond milk. Stay tuned for more recipes featuring this super-versatile milk!

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  • Laura Dusick

    I made these and absolutely loved them! My husband couldn’t stop eating them. They were easy to make and taste better than a bakery scone. I especially liked them because I need to drink almond milk and had plenty on hand.

    • Ahhhh yay! So happy to hear it Laura, thank you!

  • Susan

    Just made them! Yummy, used Almond Breeze almond coconut milk. Will be making a double batch next time??

    • Thanks Susan!!! I’m invited next time, right? 😉 So glad they were a hit!

  • Tami

    Could I use regular milk in place of the almond milk?

    • Yes absolutely! Regular milk and buttermilk both work great in place of the almond milk. Coconut milk works too! <3

  • I can’t resist a good scone! I wish I had one now to go with my coffee!

  • These are such beautiful scones. The almond topping with the glaze are prefect.

  • These scones look perfect! And I love that you made them with almond milk. 🙂

    • Thanks Carrie! I loooove baking with almond milk, it works so well!

  • Scones are the best weekend food! Love the almond and blueberry together!

  • Holy Amazing. These would be inhaled by me SO quickly!

    • Thanks Crystal! Ours didn’t last long!

  • Love almonds…love blueberries….can’t go wrong

  • The weekend is coming and these babies will have to happen in my kitchen! I love a good scone!

    • Thanks Anna! Hope you ADORE them! <3

  • Wow, these look incredible! I love scones!

  • Blueberry and almond are made for each other. I am honestly not a huge scone person, but blueberry anything gets me every single time. These are gorgeous!!

  • Maria

    Yum! We love scones! I’ll have to try it out. Also, grating frozen butter… GENIUS!

  • These look incredible! I love how you used almonds! I would’ve never thought to incorporate those. 🙂

  • This looks SO good- I could go with a batch of this with my a-m coffee!

    Okay, and my pm ice cream.

    • Thanks Arman! I wonder how they’d be with my PM wine? 😉 I’m needing a glass after this crazy day!

  • Angela Vaughn

    First off let me start by saying I love your recipes and use them often. Secondly these look wonderful BUT the recipe is very confusing. I’m an avid baker and have made scones before but his recipe looks as if you add 1/2c almond milk AND 1/2c reg milk. Also, no egg is in the recipe list but it obviously takes 1 egg since the directions say so. I ended up having to throw my first batch out. 🙁

    • Ohmygosh I am so terribly sorry Angela! I read this over at least 3x this morning (at 6 am before coffee… skipping the caff might be the end of me) and I still missed it. I was adapting my go-to scone recipe and somehow merged both instructions/recipes together when I was writing it up like a total goof. Thank you for catching it and I wish I could show up with a plate of fresh scones to say thank you! I fixed the ingredient list to include my wayward egg and fixed the dairy debacle.

      • Angela vaughn

        Thanks so much! I wish you could show up with a plate full of scones too! Ha!!! I posted a pic on my Instagram and tagged you.

  • These look lovely Jenn! And I’d totally add shredded coconut for that tropical punch!

    • Thank you Rebecca! Hooray team coconut!!! <3

  • Yes PLEASE! These look amazing! What a perfect make-ahead breakfast!

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