Almond Blueberry Scones

These Almond Blueberry Scones are tender and flaky, with blueberries, almonds, sweet coconut flakes, and a silky glaze! Perfect for a grab-and-go breakfast treat or a weekend brunch. This homemade scones recipe is so easy, you’ll be making them all the time!

Almond Blueberry Scones Recipe

My love for homemade scones runs deep! I have so many recipes that I make regularly, including my kids’ personal favorites, these Lemon Blueberry Scones and Strawberry Scones.

Most of the scone recipes that I make call for either whole milk, heavy cream, or half-n-half, but today I’m sharing these almond blueberry scones that are made with almond milk, due to so many requests! I often get comments asking if I can substitute the cream with almond milk, so I tinkered, and the answer is YES.

While I was using almond milk, I decided to add in some sweetened coconut flakes and also some crushed up roasted almonds with the glaze. Delicious!

Stop buying those hard, crunchy, flavorless scones at coffee shops and make them yourself, instead – they’re super easy and a gazillion times more tender and wonderful!

Ingredients Needed

Here’s what you’ll need to make this almond blueberry scones recipe:
(Scroll below to the printable recipe card for details and measurements.)

• Blueberries – Fresh blueberries are ideal, but frozen can be used, thawed. See note below.
• All-purpose flour – Spooned and leveled, don’t scoop when measuring or you could end up with excess flour which results in a dry, crumbly scone.
• Baking powder – Helps the scones rise.
• Granulated sugar – For sweetness.
• Coarse salt – For flavor and to balance out the sweetness.
• Unsalted butter – This is what makes the scones nice and flaky. It should be very well chilled and cut into a bunch of small cubes (or grated.) I prefer unsalted butter to control the saltiness of the overall scone.
• Coconut flakes – I use sweetened coconut, but unsweetened is fine too, if preferred.
• Almond milk – Provides necessary moisture to form the dough.
• For the glaze – Powdered sugar, vanilla, almond milk, and almond pieces.

How to Make Almond Blueberry Scones

These scones are super easy to make in only a few steps. Here’s a brief summary:
(Scroll below to the printable recipe card for details and measurements.)

1. Combine dry ingredients. Whisk together the dry ingredients.
2. Cut in the chilled butter. Using a pastry blender (or your hands!) cut in the chilled butter until mixture resembles fine crumbs.
3. Add half the coconut flakes and blueberries. Toss in half of the coconut flakes and all of the blueberries and coat lightly with the flour mixture.
4. Mix in the almond milk. Add almond milk and fold together gently until the mixture just begins to come together and forms a soft dough. It will be wet. (Do not knead or over mix the dough.)
5. Form the dough. Turn dough out onto a floured surface and pat into a 1-inch thick circle, without kneading. (If dough is very sticky, sprinkle with just a hint of flour.) Using a sharp knife or bench scraper, cut into 6 (or 8) triangles.
6. Bake. Place scones on a parchment-lined baking sheet and bake in a 400 degree F preheated oven. They bake for approximately 16-18 minutes or until no longer wet, and golden on top and bottom.
7. Cool and glaze. While they cool, make the glaze. Then you can either gently dunk them or drizzle the icing on top.

Tips for Success

To ensure your homemade scones come out perfectly, follow these simple tips:

• Measure the flour accurately. Spoon and sweep when measuring your flour, don’t scoop.
• Have your refrigerated items well chilled. Cold ingredients are key.
• Use small pieces of butter. Cut the butter into tiny cubes (or grate the butter). Don’t use large cubes or slices.
• Don’t overwork the dough. Kneading or handling the dough too much will result in a rock hard scone.

Proper Storage

• Counter and Fridge. These blueberry scones will keep at room temperature for a day. After that, they need to be refrigerated in an airtight container and will keep for another 3 days. Bring to room temperature before serving.
• Freezer. Allow baked scones to cool completely, and freeze without the icing. Transfer to a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator. Warm in the microwave for about 20 seconds or on a baking sheet, tented with foil, in a 325 degrees F oven for 5-10 minutes. Allow to cool, then top with icing.
• Make the dough ahead. If necessary, you can form the dough, cover them, and then place in the refrigerator the night before baking. However, note that you run the risk of the dough drying out, so this is not preferred.

More Scones Recipes:

• Strawberry Shortcake Scones
• Lemon Blueberry Scones
• Gingerbread Scones
• Pumpkin Scones
• Chocolate Chip Zucchini Scones

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Almond Blueberry Scones

5 from 5 Ratings

These Almond Blueberry Scones are tender and flaky, with blueberries, almonds, sweet coconut flakes, and a silky glaze! Perfect for a grab-and-go breakfast treat or a weekend brunch.

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings: 6

Cook ModePrevent your screen from going dark

Ingredients

• 2 cups all-purpose flour , spooned and leveled
• 1 tablespoon baking powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter , cut into 1/4-inch cubes
• 3/4 cup sweetened coconut flakes , divided
• 1 cup (about 6 ounces) fresh blueberries
• 1 cup unsweetened almond milk , divided
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 cup crushed almond pieces

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
• Toss in a 1/2 cup of the coconut flakes and all of the blueberries; coat lightly with the flour mixture.
• Add 3/4 cup of the almond milk and stir gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
• Turn dough out onto a floured surface and pat into a 1-inch thick circle. (If dough is very sticky, sprinkle with just a hint of flour.)
• Using a sharp knife, cut into 6 triangles.
• Gently transfer scones onto prepared baking sheet with a spatula; bake 16-18 minutes or until cooked through and golden.
• Remove scones from the oven and transfer to a cooling rack; cool for about 15 minutes.
• In the meantime, make glaze by whisking together the remaining 1/4 cup almond milk, powdered sugar, and vanilla, until smooth and pouring consistency. (If glaze is too thick, add a bit more milk. If it’s too thin, add more powdered sugar.)
• In a small bowl, toss together the remaining 1/4 cup coconut flakes and 1/4 cup almond pieces.
• Generously drizzle scones with the glaze and immediately sprinkle with the coconut/almond mixture – the glaze will dry pretty fast! Eat and enjoy!

Notes

Fresh vs. Frozen Blueberries. I prefer fresh berries, but frozen work find. If using frozen blueberries, thaw them, drain of any excess liquid, pat dry and then gently toss them in a little flour before adding them to the mixture. The flour will absorb some of the liquid and will help distribute the berries more evenly and also prevent them from sinking to the bottom.

Excess glaze. The glaze makes enough to completely coat the tops of these scones, or you can just drizzle a little on top and have some leftover.

Nutrition

Calories: 537kcal | Carbohydrates: 89g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 284mg | Potassium: 353mg | Fiber: 4g | Sugar: 52g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Breakfast

Cuisine: American

Keyword: almond blueberry scones, homemade scones recipe

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