Combine flour, baking powder, and salt. Grate cold butter into the bowl along with the honey. Use a fork to cut the ingredients into the flour until it's coarse crumbs.
Add ¾ cup milk, almond extract, lemon zest, and blueberries and mix again. Transfer dough onto a floured surface. Press firmly to form a 7-inch disc about ½” high.
Slice dough into 8 wedges. Place them onto a greased baking sheet so that they aren’t touching. Transfer to the freezer for 15 min. Preheat oven to 400ºF.
Bake for 20-22 min. or until scones are a light golden brown. Prepare honey butter, allow scones to cool and serve with honey butter.