Filed under: Quick Breads
July 3, 2021

Almond Blueberry Scones

This blueberry scone recipe yields flaky scones with crisp edges and moist middles. Packed with berries and topped with a blueberry glaze.

5 from 11 votes
Total time: 37 minutes
Yield: 8
Jump to recipe
blueberry scones with blueberry glaze

Whenever I come up with a recipe for something that’s so well known, I ask myself: what’s different about this? Why do we need this blueberry scone recipe? 

Although there’s no actual chunks of nut, and you wouldn’t know it was in there but the almond flour really makes a difference in keeping these flaky & tender (not a lot of gluten-development) and personally, I like that it adds some nutrition  in the morning. These are moist but crumbly, sweet enough to be a treat but not so much that you wouldn’t want them for breakfast. But also, that blueberry glaze on top really hones in and emphasizes the blueberry aspect (which let’s be honest, is usually lost to the lemon!)

Recipe Ingredients

Almond Flour: this comes from blanched almonds and is not the same as almond meal. Don’t substitute it! 

Low-Protein all-purpose flour: White Lily is known to be the best flour for biscuits because it’s low-protein and very finely milled. For those reasons it’s perfect for scones too. 

Butter: You can use any butter (not margarine) and it will work out great. 

Egg: In theory you could leave out the egg and use more heavy cream to make these but the scones will lean toward dry. 

Heavy Cream: We don’t use too much heavy cream but the added fat helps create a really moist scone. You can use a lighter cream or even buttermilk or kefir instead but they’ll be a tad drier. The tang from the buttermilk/kefir would be nice though. 

Lemon zest: this not only gives the scone that signature lemon/blueberry flavor but it adds sweetness (this recipe is low on sugar). You can substitute with orange if you like. 

Sugar: Granulated, and not so much but don’t omit it as it contributes to moisture and structure. 

Blueberries: I definitely prefer fresh blueberries for scones. Often the packaged frozen berries have lots of ice stuck to them which adds too much water to the scones. Thawing them to remove the ice/water will lead to soft berries that are impossible to handle once they are in the dough. Use fresh! 

Edible Lavender: absolutely not required for this recipe but if you get your hands on some fresh herbs, adding them to the dough adds a little something to the flavor. 

How to make Almond Blueberry Scones 

Start by zesting the lemons over the sugar in a large bowl. Rub the zest into the sugar to release the oils. 

Next add the dry ingredients: flours, sugar, leavening and salt. Then whisk it well. 

Cut the butter into the flour, there’s a few ways you can do this: with a pastry knife, with the side of a cheese grater (the slicer) or by slicing it very thin then using your fingers. 

Work the butter into the flour by pressing it, keep doing this until you’ve got butter pieces that are about kidney bean sized. If they are larger they should be quite flat. 

Whisk together the wet ingredients in a bowl, the egg, heavy cream and vanilla: 

Then pour the mixture and the blueberries over the dry ingredients and start mixing it with a spatula then by hand. Fold it over itself until you can get it to come together in a ball: 

On a floured surface, flatten the ball into about a half inch thick circle or rectangle (circle if you want triangle scones, rectangle if you want squares). Then use a bench scraper or knife to slice them. Place them on a pan quite close together. 

Set them in the freezer while the oven preheats. 

Bake until golden

For the glaze: press about a half of a cup of blueberries through a fine mesh sieve so you can extract their juice. Mix the juice with a cup of powdered sugar. Add more powdered sugar if it’s very thin. If it’s too thick and you’ve run out of blueberry juice, use lemon juice to thin it out. 

Tips to make better scones

  1. The butter, the butter, the butter: a lot like pie crust making, you want bits of butter (not too big – about pea-sized, use a pastry knife to get it there) in the dough that will melt in the oven and not a moment before. The cold butter melting in the oven is what creates those flaky layers. This means avoiding handling the dough as much as possible and keeping the dough cold until you’re ready to bake. 
  2. Folding: it’s a little harder to do when you have chunks of fruit in there but if you can, use your hands to flatten the dough, then fold it over itself a few times. This will lead to even more layers. 
  3. Liquid: you want just enough liquid to bring the dough together. Often the dough will look dry but don’t make the mistake of adding more heavy cream. 
  4. Bake them close together: scones, like biscuits, will rise taller in the oven if nestled closer together. These aren’t cookies, they don’t spread – they rise! 

Make Ahead Blueberry Scones 

I always freeze my scones before I bake them: this ensures that the butter is completely cold before the dough goes into the oven so that it melts (in those bigger bits you’ll leave in the dough) in the oven as the rest of the scone bakes. This is what creates those flaky layers. 

Which is to say that these absolutely can be made ahead of time. Instead of freezing them on a cookie sheet set the dough in an air-tight container (you can use parchment paper to separate them if you are stacking) and freeze until the moment you want to bake. Everything is the same!

You may also like: 

Recipe for Almond Blueberry Scones 

Almond Blueberry Scones

Blueberry scones with the perfect texture, bursting with lemon and blueberry flavors and covered in a blueberry glaze.
blueberry scones with blueberry glaze
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 37 minutes
Yields: 8
5 from 11 votes


Almond Blueberry Scone Ingredients

  • 100g or 1 cup almond flour
  • 260g or 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 50g or ¼ cup granulated sugar
  • 1 teaspoon fine sea salt
  • Zest of one large lemon or two small, or more if you like
  • 113g or ½ cups butter
  • 1 large egg
  • 160g or ⅔ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 6 oz package blueberries fresh

Blueberry Glaze Ingredients

  • 1 ¼ cup organic powdered sugar
  • 2-4 tablespoons blueberry juice squeezed from fresh or thawed frozen blueberries
  • Squeeze of lemon juice if desired


  • Grease and line a cookie sheet with parchment paper.
  • Add the zest and sugar to a large bowl and rub it together with your fingers to release its oils.
  • Add the flours, baking powder and salt to the bowl and whisk them together with the sugar.
  • Using a pastry knife or a cheese grater, cut the butter into the flour until you have pea-sized bits of butter.
  • Whisk the heavy cream, egg and vanilla in a small bowl with a fork.
  • Add the wet ingredients and with a rubber spatula stir the dough until it’s almost coming together. Using your hands, shape it into a ball.
  • Add the blueberries and with your fingers, gently mix them in (avoid pressing any less you burst them).
  • Onto a floured surface, halve the dough and shape it into two smaller disks about 1 ½ inch thick - flattening the top slightly. Cut the circles into fourths, and then eighths so that you have 8 small triangles from both circles (so 16).
  • Alternatively shape it into a long rectangle (12 x 8") and slice it into 8 squares.
  • Set the scones on the cookie sheet, just a bit apart. The closeness helps them rise higher.
  • Set the pan in the freezer and let the scones freeze for at least 10 minutes.
  • Preheat the oven to 425 F.
  • Brush the scones with heavy cream and bake them for 12-15 minutes, until the bottoms are just golden.
  • Once they are cool, whisk the glaze ingredients together and spoon it onto the scones.

Did you make this recipe?

Share & tag me on instagram @buttermilkbysam


Rate + Review

What do you think of this recipe?

Your email address will not be published. Required fields are marked *

Recipe Reviews

  1. 5 stars
    Hands down, these are the best scones I’ve ever tasted! Lightly sweet with a slight almond flavor and a nice pop from the blueberries, and then that vibrant blueberry glaze on top… goodness these were delicious! I used frozen blueberries in both the scones and the glaze, and that helped them not get too squished up in the dough. I did have to bake them for longer than the recipe said, but probably just because I used frozen blueberries. I microwaved the blueberries for a bit before pressing them through a sieve to make the glaze, which turned out super vibrant and tart. I also added a bit of almond extract to the dough, mostly because I just love the flavor of it 🙂

  2. 5 stars
    Delicious! I had to add a bit more cream for my dough to hold together, but they were worth every bite!

  3. Would like to know how you yourself squeeze the juice out of fresh blueberries? I don’t have a juicer machine.

  4. 5 stars
    I’ve been meaning to make these scones for a while and it finally happened! They did not disappoint! 🙂
    They were soft, mildly sweet (I tried them with and without the frosting) and had a buttery texture. I’m definitely making them again! Thank you Sam! Love your recipes.

  5. 5 stars
    Made these for a picnic and they are divine! Made them the night before and baked them straight from the freezer. Highly recommend!!!

  6. 5 stars
    These are so delicious! I also needed to add a bit more milk to pull together the scones and definitely recommend having firm blueberries to start so that there’s less risk of smashing them trying to get the dough to come together. I subbed in blackberry juice in the glaze and it was so tasty with a gorgeous color. Thanks for the recipe, Sam!

  7. I had the same trouble with the dough. I make biscuits and scones all the time and wanted to give this recipe a try. The dough was SO crumbly. Most recipes I’ve used in the past use 1/2 cup of liquid so I did add more cream but only after working the dough too much to try to make the recipe work as written. Unsure how they will turn out now.

  8. I’ve made these once, and I’m making them a second time. Wonderful flavor, but the pre-frozen dough is so, so crumbly. I can’t really get it into a ball, and they were falling apart all over the sheet pan. Is this normal? I had to add more cream to get it to even resemble something that comes together. The extra cream didn’t change the flavor of the first batch (made several months ago) but it’s been a while so I’m asking for tips here! And to say that they are really, really tasty.

    • I wonder if there’s too much flour (over-measured) or if it wasn’t “turned” enough; when you are bringing it together with your hands you kind of have to keep working it until it clumps altogether.

  9. 5 stars
    These were AMAZING!!!! The subtle lemon flavor that comes though every bite… the surprising sweet burst of blueberry juice…the perfect buttery flavor and crumbly texture… brb gotta go finish eating the batch now.

  10. 5 stars
    Loved this recipe. The almond flour really gave them a great flavor. I made them the day before, froze and baked fresh in the next AM. My holiday company loved them. Thank you.

  11. 5 stars
    These scones are so good! I’m in Europe and couldn’t find almond flour at my normal supermarket, so I used finely ground almond powder and it seemed to work well (maybe made them a touch more crumbly?) either way, these are delish!

  12. 5 stars
    It’s the texture that is the winner for me. Soft, crumbly, buttery–all the things a good scone should be. I will be making these again.

  13. 5 stars
    I loved these scones. I picked enough wild blueberries for the scones themselves, and then used frozen berries for the glaze – it worked out great! The flavor is amazing; the scones kind of taste like an inverted blueberry pie. I made them Monday and they still taste good on Thursday, which is so rare for scones!

    • I don’t think so, but I’d use them straight from the freezer and try to keep the dough as cold as possible because they’ll be a lot messier if they thaw into the dough while you are shaping.

  14. Hi! For the blueberry juice, do you literally just squeeze the blueberries? I was thinking I could put a bunch in a citrus juicer and then strain the juice? Thanks 🙂