Blueberry Almond Scones

Blueberry Almond Scones from www.laurenslatest.comMy husband and I are toying with the idea of doing videos for some of the recipes I do. Meaning: He’d record and I’d be the chatty cathy. I know you all LOVE my iphone videos I film myself {HAHAHA} but I think it’s time to have someone else record.

I’m also banking on him doing a guest appearance or two….because I would force him.

Brooke may or may not make several guest appearances as well.

This is all a pipe dream as of now, but one day it will happen. Mark my words.


I made you some scones.

IMG_0024Really good scones.

So good in fact that I hid two in my diaper bag {in a tupperware—I’m not gross}, smuggled them into our Sunday School class at church and proceeded to eat them while trying to prevent my husband from eating them all while trying to stay quiet and pretend like we’re not eating a thing.

Except I can’t conceal anything to save my life, so I looked like a crazy person snarfing down scones in the second row in Sunday School—->wtf? WHY did I sit in the front??

I’m really smrt.

Blueberry Almond Scones from www.laurenslatest.comSo yeah. I’m *that* girl.

How am I not 2000 pounds? I’ll never know.

Oh wait. I gave birth to a child that is now sucking me dry. –Pretty sure I know why he has a double chin already and he’s less than a month old. Mystery solved.

Blueberry Almond Scones from www.laurenslatest.comMoral of the story: you can dress me up but you can’t take me out.

Also, this recipe is the bomb. Happy Memorial Day 🙂 Enjoy it!


Blueberry Almond Scones

Yield: 8 scones

Prep Time:

Cook Time:

Total Time:


  • 2 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cut into small chunks
  • 1 cup milk
  • 1 teaspoon vanilla
  • 3/4 cup fresh blueberries
  • 1/3 cup toasted slivered almonds
  • for the glaze-
  • 1 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 2 teaspoons milk


  1. 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. Mixture will be very wet. Flour clean work surface very well. Spoon scone mixture onto well floured {clean} work surface. Sprinkle flour overtop. Spread into a 10 inch flat circle. Cut into 8 triangles and place onto prepared baking sheet. Bake 15-18 minutes or until tops are golden brown. While scones are baking stir all ingredients for glaze together and set aside.
  2. Once scones are out of the oven, cool 5 minutes then drizzle with glaze. Serve warm or at room temperature.



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  1. My husband loves scones, so I’m going to make these for his birthday next week. Thanks! 🙂

  2. 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!

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

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

  5. 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.

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

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

  8. 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!

  9. Blueberry and Almond sound like a great combination. Your scones look great Lauren!

  10. 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!

    • 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.

  11. Is the glaze all dry?>

  12. 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 🙂

  13. 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. 🙂

    • Awesome!! Blackberry scones sound amazing right about now…

  14. 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

    • 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 😉

    • 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 🙁

  15. 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. 🙂

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

  17. 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?

    • Yes, drain before adding 🙂

  18. 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?

  19. 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

    • My scale doesn’t thank me either!! Haha! Glad you liked them 🙂

  20. I just made these for a Sunday morning treat. They are fabulous!! Thank you.