Blueberry Almond Scones with Lemon Glaze


I love scones! It is so good to bite into a moist and tender scone too.  There are so many different types of flavors to enjoy such as raisins, bacon, cheese, pumpkin or cinnamon.  Whether the scone is sweet or savory it is all great to eat.


I probably had my first scone in the United States over 30 years. Since then I have enjoyed eating this quick bread ever since.  With this recipe I have given it a Scandinavian twist with adding blueberries, almond and lemon zest.  I always try to find ways to add Scandinavian flavors when I can.  This recipe makes plenty of scones, perfect for breakfast, brunch or teatime.

Below is a recipe that I hope you will enjoy.  Please check out my YouTube video to see how I prepare the scone too!


  • 3 1/3 cups all-purpose flour
  • 1 teaspoons baking powder
  • 2 teaspoon baking soda
  • 1/2 cup sugar
  • 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
  • 7 oz almond paste
  • 1 cup buttermilk
  • 2 eggs 
  • 1 tablespoon grated lemon rind
  • 1 1/2 cups fresh blueberries, stemmed and rinsed 
  • 1/2 teaspoon salt(optional) 

Kitchen Utensils

  • Food processor, standing mixer or pastry cutter 
  • 1 large mixing bowl
  • 1 medium bowl
  • 1 small bowl
  • 1 whisk
  • 1 wooden spoon
  • 2 1/2 inch round cookie cutter 
  • Parchment paper 
  • measuring cup
  • measuring spoon
  • baking sheet


Preheat oven to 350°F. Lightly grease two cookie sheets or line with parchment paper. 

Sift together the dry ingredients.  Add almond paste, flour, sugar, butter, lemon rind, baking powder, baking soda and salt into a large mixing bowl.  
Using either your fingers or a pastry blender, cut in the butter to coat the pieces with the flour.  The mixture should look like coarse small crumbs.  

Note: This step can be done with a food processor fitted with a metal blade or in a bowl of a standing mixer fitted with a paddle attachment 
Whisk buttermilk and two eggs in a large bowl. 
Add the flour mixture into the buttermilk mixture until large dough clumps form. There may not seem to be enough liquid at first, but as you press, the dough will come together. 
Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Fold everything together just to incorporate until dough comes together.  Do not overwork the dough.  
Press the dough out on a lightly floured surface  Knead one or two turns until dough is firm enough to roll out, but still delicate.  
With a lightly floured rolling pin, roll out to about 1/2-3/4 inch thickness. into a rectangle

Cut scones with cookie cutter or use the edge of a glass rim.  Place on cookie sheets about 1 inch apart. Gather together remaining dough and roll out again. Repeat until all dough is used.  

Note: Too much mixing, kneading, and baking will produce dry and tough scones.

Bake for 22-25 minutes or until firm to touch and light golden brown.

Cool on wire rack. Let the scones cool a bit before you apply the glaze.

While scones are cooling, prepare glaze by mixing until smooth, confectioners sugar, lemon juice, melted butter and lemon rind. Drizzle the glaze over the top of the slightly warm scones.  

If you like, you can sprinkle on lemon zest as I did.  this is optional but it gives it a real nice lemony flavor. Let it set a minute before serving.  


I always enjoy have the blueberry almond scone with a cup of coffee.  My children like to have milk with their scone.  Enjoy!

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

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