Juicy blueberries are found in every bite of these scones, along with the crunch of toasted almonds and a zingy citrus glaze. These will especially delight gluten-free guests. Mary Alice Higbie recommends the following loose-leaf St. James teas to be served alongside the scones: Morning in Giverny, Blueberry Festival, and/or Lemon Soufflé.


2 cups gluten-free all-purpose flour*

¼ cup almond flour

⅓ cup sugar

1 tablespoon baking powder

½ teaspoon fine sea salt

6 tablespoons cold unsalted butter**

2 large eggs

1 teaspoon water

¾ cup buttermilk

¼ teaspoon almond extract

1 cup frozen blueberries

3 tablespoons sliced almonds


½ cup powdered sugar

1½ tablespoons fresh lemon juice

Makes 8 scones

  1. Preheat oven to 400°. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and sea salt. In a processor, combine butter and a small amount of flour mixture (about ¼ cup) and process until butter is pea-sized. Mix with the rest of the dry ingredients. Chill.
  3. In a small bowl, whisk one of the eggs with 1 teaspoon of water. Set aside for later.
  4. In a separate bowl, whisk the remaining egg with buttermilk and almond extract until smooth. Form a well in the center of the flour-and-butter mixture and add the blueberries. Slowly mix in the wet ingredients until mostly incorporated.
  5. Scrape the dough out onto the parchment-lined baking sheet. Using your hands, gently bring the dough together and press into a 9-inch circle. Using a sharp knife, cut the dough into 8 triangles (cut all the way through, but no need to separate).
  6. Brush the tops of the scones with the egg wash and sprinkle with the sliced almonds. Bake until golden brown, approximately 27–30 minutes. Let cool 5 minutes. Using a sharp knife, separate the triangles into individual scones.
  7. In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle over the scones; the glaze will harden as it cools.

* Don’t have gluten-free flour? Substitute regular all-purpose flour. You will still want to use the almond flour for that great taste.

** Cold butter is the key to amazing scones! Freeze or chill the butter-and-flour mixture while prepping the wet ingredients to make sure it stays cold.

Read more: This recipe originally appeared in "Tea Cozy" by Chef Johnny Vee.