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4.9 from 39 votes

Almond Blueberry Scones

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 scones
Calories: 381 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups all purpose flour
  • ¼ cup sugar
  • 1 TBSP aluminum-free baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup cold unsalted butter
  • ½ cup cold unsweetened almond milk
  • 1 large egg
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 1 cup blueberries fresh or frozen
  • ¼ cup sliced almonds pre-toasting optional
FOR THE GLAZE:
  • ½ cup powdered sugar
  • 1 TBSP honey
  • Juice of 1/2 a lemon
  • turbinado sugar

Instructions

    Cup of Yum
  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 Information

Calories 381kcal (19%) Carbohydrates 58g (19%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 6g (30%) Cholesterol 54mg (18%) Sodium 191mg (8%) Potassium 307mg (9%) Fiber 2g (8%) Sugar 23g (46%) Vitamin A 370IU (7%) Vitamin C 3.4mg (4%) Calcium 137mg (14%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 6scones

Amount Per Serving

Calories 381

% Daily Value*

Calories 381kcal 19%
Carbohydrates 58g 19%
Protein 6g 12%
Fat 13g 20%
Saturated Fat 6g 30%
Cholesterol 54mg 18%
Sodium 191mg 8%
Potassium 307mg 7%
Fiber 2g 8%
Sugar 23g 46%
Vitamin A 370IU 7%
Vitamin C 3.4mg 4%
Calcium 137mg 14%
Iron 2.5mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.