In a large bowl combine flour, baking powder, and salt and lightly whisk.

Grate the cold butter into the bowl with the flour along with the honey. Then, use a fork or dough cutter to cut the ingredients into the flour mixture until it resembles coarse crumbs.

Add ¾ cup milk, almond extract, lemon zest, and blueberries to the bowl and mix again.

It is ok if the scone dough is a bit crumbly, as long as when you form the dough later, it comes together. If the dough is too dry and not forming a ball at all add more milk, 1 tablespoon at a time.

Transfer the dough onto a floured surface. Press firmly to form a 7-inch disc about ½” high.

Slice the dough into 8 wedges and then place them onto a greased baking sheet so that they aren’t touching.

Transfer the tray of scones into the freezer for 15 minutes and preheat the oven to 400ºF degrees.

Bake for 20-22 minutes or until the scones are a light golden brown on the top.

While the scones are baking, make the honey butter by adding all of the ingredients to a bowl (except the salt). Use an electric hand mixer to whip the butter until light, fluffy, and combined. Transfer the butter to a small bowl and top with salt and a drizzle of honey.

Let the scones cool for 5 minutes before transferring them to a cooling rack to cool. Serve with honey butter.