In a large bowl, combine flour, baking powder, and salt, and give it a light whisk.
Grate the cold butter into the bowl with the flour, add honey, and use a fork or dough cutter to blend until the mixture resembles coarse crumbs.
Mix in ¾ cup milk, almond extract, lemon zest, and blueberries until just combined. Add more milk if needed, but don't overmix.
Transfer the dough onto a floured surface and shape it into a 7-inch disc about ½” high.
Slice the dough into 8 wedges and place them on a greased baking sheet, making sure they're not touching.
Freeze the scones for 15 minutes while preheating the oven to 400ºF.
Bake for 20-22 minutes until lightly golden brown on top.
While the scones bake, whip up the honey butter by mixing all the ingredients except salt until light and fluffy.
Let the scones cool for 5 minutes before serving with honey butter.