Flaky blueberries 'n' cream almond scones are jam-packed with juicy blueberries, toasty almonds, and drizzled with a rich vanilla glaze.---just try to eat only one of these addicting scones!

Blueberries 'n' Cream Almond Scones

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 scones



  • 2 cups white whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coconut sugar (or brown sugar)
  • 1/2 cup cold butter, cubed
  • 1/3 cup greek yogurt
  • 1 large egg
  • 1/4 cup half-and-half cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup fresh or frozen blueberries (if using frozen, do not thaw)
  • 1/4 cup sliced almonds, toasted

Vanilla Glaze

  • 1/2 cup powdered sugar
  • 1-2 tablespoons French vanilla coffee creamer
  • Additional toasted sliced almonds for topping



  1. Preheat oven to 425F. Line two baking sheets with parchment paper. Set aside. In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Cut in butter until crumbly. Mix in yogurt, eggs, cream, and extracts until a shaggy dough forms. Gently fold in blueberries and almonds.

  2. Turn dough onto a floured surface and gently knead several times until dough comes together. Pat dough into a 1-in thick round. Cut round into 8 wedges and place wedges on prepared baking sheets. Bake scones at 425F 13-15 minutes or until golden-brown. Remove from oven and cool on a wire cooling rack.

Vanilla Glaze

  1. In a small bowl, whisk glaze ingredients until a thick glaze forms. Drizzle glaze over cooled scones and top with additional sliced almonds. Let scones stand 5 minutes before serving for glaze to set. Enjoy!