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!

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 in the fridge 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!

Crazy for coconut? Add shredded coconut after glazing for a burst of tropical flavor!

Almond Blueberry Scones
4.82 from 11 votes

Almond Blueberry Scones

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

Course Breakfast
Cuisine American
Keyword Almond Blueberry Scones
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 scones
Calories 381 kcal
Author Jenn Laughlin - Peas and Crayons


  • 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 milk
  • 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. 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.
Nutrition Facts
Almond Blueberry Scones
Amount Per Serving
Calories 381 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 54mg18%
Sodium 191mg8%
Potassium 307mg9%
Carbohydrates 58g19%
Fiber 2g8%
Sugar 23g26%
Protein 6g12%
Vitamin A 370IU7%
Vitamin C 3.4mg4%
Calcium 137mg14%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try these Almond Blueberry Scones, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

 How to make fluffy scones:

Here are some of my favorite tips and tricks for making scones fluffy and fantastic!

1. Don’t over-mix the dough.

The less time your hands are on it, the better.

2. Keep it cold.

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!

3. Tasty Toppings

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.

4. Speed it up

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.

5. 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.

almond extract

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! The almond extract 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!

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Recipe Rating


  • Janet Vinyard

    5 stars
    Thanks so much for this fabulous recipe! I made these this morning and we loved them! So sweet with fresh blueberries and they were so nice and flaky!

    • Ahhh yay! Thank you Janet! I’m so glad they were a hit.

  • Tammy B

    5 stars
    Ok, I am at the cabin so resources limited. I just thought everyone would like to know receipe is delish with 2% milk andl 1 tsp vanilla. I didn’t have almond anything. Also, I cooked in cast iron scone pan. No need for turning out and cutting. Just flled each slot after kneading in bowl a few times. I also added a few more blueberries. Came out beautifully.

  • Mary Kinnard

    Do you think you could use 1/2 whole wheat flour in these?

    • Hi Mary! The whole wheat flour will make them a little more rustic texturally (possibly a wee bit denser too) but it should totally still work! I haven’t had a chance to test it so I’m not sure if extra moisture will be needed for the swap, but just add everything as written and if the dough seems crazy dry add a little extra almond milk a spoonful at a time as you mix and knead. Let me know how it goes! xoxo

  • Gina Matsoukas

    5 stars
    Almond/blueberry is the best combo! Delicious!

  • Justine

    5 stars
    I’d always been afraid of making scones, but turns out it’s so easy! These tasted great, they were gone in no time! Definitely going to have to make them more often.

  • Cathy Morin

    5 stars
    Serial successes. I have made these over and over to rave reviews in the family. I made a double batch for an afternoon tea and everyone wanted the recipe. The moistness and flavor were a big hit. Thanks for an amazing recipe for scones with no CREAM. Enjoying the leftovers today. Thanks Jenn.

    • Cathy Morin

      I would change my rating to six stars on a five point scale.

      • Cathy you are the sweetest – thank you! I’m so glad you’re enjoying the scones over and over again – this just totally makes my week! xoxo

  • Cathy Morin

    3 stars
    Wondering what I did wrong. My 7 inch circle spread to 13″ but luckily stayed on the cookie sheet. I baked it 30 minutes and it is still not set in the middle. Checked all the ingredients, steps and had everything cold. Wondering if I did not knead in enough flour. It was sticky and hard to score into 6 wedges. I would love advice to make this again, the flavors are wonderful.

    • Hi Cathy! I’m glad you loved the flavors and would be happy to help you troubleshoot as to why they didn’t set in the middle. Did you use fresh or frozen berries? You mentioned the batter was too sticky to cut, which leads me to think it was a bit wetter than it needed to be. Which method do you use to measure your flour? Scale, spoon and sweep, or straight scoop into the bag of flour? When I’m not measuring by scale/weight (my new obsession) and instead using the spoon and sweep method, I’ll typically add my milk in slowly (starting with half and then more as needed) and that will help me know exactly how much I need for the flour measured. Keep me posted and I’ll help you get to the bottom of this! xoxo

      • Cathy Morin

        Hi Jenn, I used fresh berries that I blotted with paper towel and let rest so they were dry. I used the sweep method on the ap flour. How much weight should that be? I will definitely try less milk next time. I am still enjoying it and noticed the almond flavor is stronger the next day. Love almonds.

        • Ok perfect thanks for the info Cathy! (and WOOT! so glad you’re loving the leftovers)

          The all-purpose flour should be 240 grams by weight, or 4 and 1/4 ounces. I’d for sure try adding half the milk and then adding a little at a time while you mix (so like as it gets all dry, add a splash more) and you should be golden! A few weeks ago I was making my cheddar bay biscuits and the same exact thing happened to me with the batter ending up wetter than it normally does. (I’m usually cooking with 5 year old rapid firing questions at me nonstop haha) I wound up adding a few light sprinkles of extra flour and kneading it in until it held it’s form a bit more and could be cut. Let me know how round two goes! xoxo

  • Laura Dusick

    5 stars
    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

    5 stars
    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!

  • Crystal

    5 stars
    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

    5 stars
    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. 🙂

  • Angela vaughn

    5 stars
    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.

  • 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!

  • 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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