Vanilla Blueberry Almond Scones

Vanilla Blueberry Almond Scones

Recipe and photo from Lisa F. of The Splattered Apron

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Total Time
30 min
+ baking

Did you know Silk® has a ton of tasty recipes, like  this one for Vanilla Blueberry Almond Scones?


  • 1 cup sliced almonds
  • 2 cups all-purpose flour
  • 1/2 cup almond meal
  • 1/3 cup sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 1/4 cup Silk Unsweetened Vanilla Almondmilk
  • Beans from half a vanilla pod*
  • 1 tsp vanilla extract
  • 1 cup frozen blueberries, rinsed (Can substitute fresh blueberries. I rinsed them frozen to keep the dough from turning blue)
  • 1 Tbsp raw turbinado sugar

*What to do with that empty vanilla bean pod? Stick it in a container with some vodka or bourbon and let it sit to create vanilla extract. Or add it to a container of sugar to make vanilla sugar.  

Dish up your review

  • Vanilla Blueberry Almond Scones

    Average: 3 (1 vote)

    Needs fine tuning

    Dough is very sticky. next time I will substitute whole wheat flour. That may make the scones less sticky and give the a little more "tooth". More scone like less cookie like.
  • Vanilla Blueberry Almond Scones

    Average: 4 (1 vote)


    I love the use of almond meal in this recipe. It makes me feel less guilty. I'm going to try them with raspberries and almond extract in place of vanilla next time.

Read and Review

Vanilla Blueberry Almond Scones


  • Preheat the oven to 425°F.
  • Toast the almond slices until just slightly browned and fragrant, 3-4 minutes. Remove from heat and set aside.
  • In a large bowl, whisk together the flour, almond meal, sugar, baking powder and salt.  Set aside.
  • In another bowl, whisk together the almondmilk, vanilla beans and vanilla.
  • Add the almondmilk to the dry ingredients and stir to combine.
  • Fold in the blueberries and toasted almond slices.
  • Turn the dough out onto a clean, floured surface.  Keep in mind the dough will be sticky so use plenty of flour to hold it together.
  • Form a circle with the dough. Using a bench scraper or sharp knife, cut the dough into 8 equal triangles.
  • The dough is not as stiff as a traditional scone, so when they are moved to a lined baking sheet they will likely lose their shape. 
  • Once the scones are on a lined baking sheet, sprinkle them with turbinado sugar.
  • Bake for 20-22 minutes, until the tops are browned.
  • Serve immediately or store in an airtight container.