Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until well combined.
Add the cold butter chunks to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the milk and vanilla extract until well blended.
Pour the milk mixture into the dry ingredients and stir gently until just combined.
Gently fold in the fresh blueberries and toasted slivered almonds.
Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Cut the dough into wedges or use a biscuit cutter for round scones.
Place the scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
Prepare the glaze by whisking together the powdered sugar, almond extract, and milk in a small bowl until smooth.
Once the scones are cool, drizzle the glaze over the top and let it set before serving.
