Blueberry Scones with Almonds

4.91 from 10 votes

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These Blueberry Scones are interlaced with almonds and topped with a simple almond glaze. Be prepared to snarf these beauties up!

Homemade Blueberry Scones made with juicy blueberries and slivered almonds. Sweetness with a soft flaky center, and all topped with a simple almond glaze. Enjoy for breakfast, as a snack or for dessert.

Blueberry Scone

Blueberry Scone Ingredients

Another recipe that used basic ingredients but results in something straight from heaven. Here’s what you’ll need to make these blueberry scones:

  • All-Purpose Flour – to fill out the scones but also used to shape the dough into a circle. The dough will be wet so the flour is used to prevent sticking to the counter and your hands.
  • Granulated Sugar – this is to sweeten. You can decrease the amount of sugar used here but the overall texture and flavor will change.
  • Baking Powder and Baking Soda – to help the scones rise slightly.
  • Salt and Vanilla – both are used for flavor.
  • Cold Butter – cold butter works in scones just like it works in pie crust. Not only do they provide flavor but they also are the key to flakey and moist scones. Either use cold butter, cut up into small chunks or freeze your butter and grate it with a cheese grater.
  • Milk – stick with milk that has a higher fat content, such as whole milk, for this recipe. You could also use heavy cream or buttermilk!
  • Blueberries – I used fresh blueberries but you can use frozen if you’d like. If you do use frozen blueberries, do not thaw.
  • Slivered Almonds – to toast or not to toast? I suggest toasting them for even more nutty flavor. These add not only flavor but a great crunch.
  • Powdered Sugar, Almond Extract, and More Milk – these are used to make the simple almond glaze. Feel free to sub out the almond extract for vanilla if you want.

Variations

Want to experiment with this blueberry scone recipe? Feel free to make it to your needs!

  • Using Different Berries: you absolutely can replace the blueberries with another type of berry! Just note that the moisture in different berries vary so cooking times will vary slightly as well. Try raspberries, strawberries, craisins, blackberries, etc.
  • Using Different Nuts: don’t like almonds? Don’t worry about it and use what nuts you like. Pecans, walnuts, macadamia, all good choices.
  • Make it Nut-Free: but if you are allergic to nuts don’t hesitate to just make this recipe without almonds or the almond extract. Blueberry Scones are still absolutely divine without almonds.
  • Make it Dairy-Free: instead of using almond milk to make it dairy-free, use full-fat canned coconut milk. The thicker liquid is a better substitute to maintain the same texture.
  • Make it Gluten-Free: use a high-quality gluten-free flour that you love! Almond flour is also very suitable for this recipe.

Unbaked Blueberry Scones

How to Make Blueberry Scones

My one big tip for these blueberry scones is to not overwork the dough! Overworking leads to a dense texture instead of a light and flakey one. So when mixing, mix until just combined. For full details, see the recipe card at the bottom of the post!

  1. Preheat oven. Line baking sheet with parchment paper or silicone baking mat and set aside.
  2. Stir all dry ingredients together. Cut cold butter chunks into dry ingredients until it’s the size of small peas. Stir milk and vanilla together, then pour into dry ingredients. Stir in blueberries and almonds. The mixture will be very wet.
  3. Spoon scone mixture onto well-floured {clean} work surface. Sprinkle flour over top. Spread into a large flat circle. Cut into 8 triangles and place onto the prepared baking sheet.
  4. Bake until tops are golden brown. While scones are baking stir all ingredients for the glaze together and set aside.
  5. Once scones are out of the oven, cool then drizzle with glaze. Serve warm or at room temperature.

How to Prevent Over-Spreading

Over-spreading happens when the butter is too warm and is just melting instead of releasing steam to create air pockets in the dough. If you are afraid that your scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.

If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!

Almond Icing

To top off these blueberry scones is a simple almond icing. Simply combine powdered sugar, almond extract, and milk together and drizzle over slightly cooled scones. The icing adds an extra touch of sweetness without overdoing it. Optional but highly recommended.

You could also dust with just powdered sugar.

Blueberry Scones

Freezing Blueberry Scones

Luckily for you, you can make these blueberry scones and then freeze them for later! Either freeze baked or unbaked with these instructions.

Baked

Bake scones as directed and cool. Do not top with icing. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven, then top with icing!

Unbaked

Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.

Overnight Instructions

To make these scones the night before, follow the instructions, stopping after you cut the circle of dough into 8 triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.

Blueberry Scone

More Scone Recipes to Love!

If you loved these blueberry scones you’re going to love my other scone recipes too!

The printable recipe card is below, happy baking 🙂

4.91 from 10 votes

Blueberry Scones with Almonds

These Blueberry Scones are interlaced with almonds and topped with a simple almond glaze. Be prepared to snarf these beauties up!
servings 8 scones
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients

for the glaze-

  • 1 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 2 teaspoons milk

Instructions

  • Preheat oven to 375. Line baking sheet with parchment paper or silicone baking mat and set aside. 
  • In a large bowl, stir all dry ingredients together. Using a pastry cutter, cut cold butter chunks into dry ingredients until it's the size of small peas. Stir milk and vanilla together, then pour into dry ingredients. Stir in blueberries and almonds. The mixture will be very wet. 
  • Flour clean work surface very well. Spoon scone mixture onto well-floured {clean} work surface. Sprinkle flour over top. Spread into a 10-inch flat circle. Cut into 8 triangles and place onto the prepared baking sheet. 
  • Bake 15-18 minutes or until tops are golden brown. While scones are baking stir all ingredients for the glaze together and set aside.
  • Once scones are out of the oven, cool 5 minutes then drizzle with glaze. Serve warm or at room temperature.

Notes

Overspreading. If you are afraid that your scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.
If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!
Freezing Baked. Bake scones as directed and cool. Do not top with icing. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven, then top with icing!
Freezing Unbaked. Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.
Overnight Instructions. To make these scones the night before, follow the instructions, stopping after you cut the circle of dough into 8 triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.

Nutrition

Calories: 407kcal | Carbohydrates: 62g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 331mg | Potassium: 275mg | Fiber: 1g | Sugar: 30g | Vitamin A: 410IU | Vitamin C: 1.3mg | Calcium: 122mg | Iron: 2.1mg
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry scone recipe, blueberry scones, how to make scones
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32 Responses
  1. Tieghan

    Oh these blueberries look so good and that glaze! I want!

    Oh and do the videos! You would be perfect for recipes with videos!

    Happy Memorial Day!

  2. Lauren @ Dallas Duo Bakes

    Oh, I love scones, especially those with blueberries. Can’t wait for the videos! I hope you do them. Happy Memorial Day!!

  3. Ali | Gimme Some Oven

    These look beautiful, Lauren! And I’m all for the videos — can’t wait to see what you two create! 🙂

  4. Stephie @ Eat your heart out

    I was literally JUST contemplating how you can dress me up but you can’t take me out, too. I’d totally smuggle these scones into Sunday school.

  5. Chung-Ah | Damn Delicious

    There’s nothing more satisfying than homemade scones! I would totally hide these in my diaper bag too 🙂

  6. Sondra

    5 stars
    Just made these this morning for my husband to take to work. They were super easy and yummy! Thanks for the recipe!

  7. Ashley @ Wishes and Dishes

    I have a major obsession with scones. They are one of my favorite things to eat for breakfast. This one is definitely being printed out so I can try it sometime!

  8. Lori

    Hi, Thanks for the recipe. Mine turned out very fluffy. All of the scones I’ve tried have always been very dense and hard. Just curious what the outcome is supposed to be? And also, is an egg usually included in most scone recipes? Thanks!

    1. Lauren

      Some scone recipes call for eggs, some don’t. Mine didn’t because I had no eggs in the house. The texture is supposed to be like a tender biscuit.

  9. Mel

    5 stars
    So when this recipe came to my email box a few weeks ago we were already packing for a move and I did not have fresh blueberries but a bag of blueberry flavored dried cranberries that I was trying to find something to do with. I decided to try the recipe with those and OMGoodness!! My husband whose initial response was “why are you making scones?” changed his tune to promptly eat 4 at one sitting 🙂 Now that we are moved and have made our first trip to the grocery store a bag of those cranberries found their way into the cart when I was not looking. Apparently it will be scone filled summer 🙂

  10. Lauren

    5 stars
    Thanks for the recipe! I made these last weekend (I found your site in a search and was biased by your name) and they were AMAZING! I just bookmarked it to share with my mom, she was asking for ideas for what to make with the wild blackberries around our ranch…I told her scones of course. 🙂

  11. Abby

    Super sad just made these for a friends birthday tomorrow. They spread big and the glaze wasn’t a glaze at all. It is very dry and I tried to reheat a bit to make it turn into a glaze and it didn’t at all. I even made the glaze twice to get it to look more like a glaze. Feel like I just wasted all the ingredients and embarrassed to serve these

    1. Abby

      Just tried them and they taste good so what can I do for the glaze next time? I’m going to try to dress them up this time 😉

    2. Lauren

      You can always add in a little more liquid to get the glaze as runny as you want it! I know these puff up a bit, but not too terribly from what I remember. Sorry these didn’t turn out 🙁

  12. Lisa I.

    4 stars
    I’ve made these twice now (yes, they are *that* good) and my only recommendation is that they might need a little more liquid for the both batter and glaze. It may be my dry climate but to get the appropriate consistency, I did add a bit more milk to both scones and glaze. They were super tasty and well worth a little tweaking, this one is in my permanent recipe collection now. 🙂

  13. Sandy

    5 stars
    These are delicious! So tender, with just a hint of sweetness (I skipped the glaze). This recipe is definitely a keeper!

  14. Patti M.

    I have some frozen strawberries that I would like to substitute for the blueberries. How would you suggest I adjust the liquid in the recipe to adapt to the juice from the strawberries? Or should I just drain them before adding?

  15. Vicky M

    5 stars
    These were really good! First time I had tried to make scones. These were so easy. Have you ever made them ahead and refrigerated them and baked the next morning?

  16. Lynn Dalton

    5 stars
    Wow! Something made me DOUBLE the recipe and used an ice cream scoop to make individual portions. I scooped out 14 scones and baked six @375 for 18 minutes and proceeded to eat two. I put the reminder of the scooped portions on parchment and in the freezer for 1/2 hour till firm. Then I put the partially frozen “balls of scones” in a zip lock bag with baking instructions. All I need to do when I crave these, is to remove one from the freezer, partially thaw and then bake! Gosh, I’m in heaven 🙂 My scale does not thank you though.
    Thank you for the recipe, it’s a keeper.
    Louisette from NY

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