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Blueberry lemon scones

 In Baked Goods, Breakfast, Recipes, Snacks, Vegetarian

Blueberry lemon scones

As I mentioned last week in my Cheese & Chive scones post, I used the same dough to make a sweet version and boy-oh-boy, were these good! I love when one recipe is so versatile and can be used in many different ways and this scone recipe is a prime example. You can strip away all the flavourings and have it as a plain scone or add any fruit, herbs or cheese to make it a more decadent treat. What’s not to love?

Blueberry lemon scones

Blueberry lemon scones
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Scones, Baked goods
Serves: 8
Ingredients
  • 2 cups flour
  • 4 teaspoons baking powder
  • ½ cup caster sugar
  • pinch of salt
  • ⅓ cup cold butter, cubed
  • ¾ cup milk
  • zest of 1 lemon
  • 1.5 cups frozen blueberries
  • caster sugar, for sprinkling
Instructions
  1. Pre-heat the oven to 180°c and line a baking sheet with baking paper.
  2. In a large mixing bowl, sift the flour, baking powder, sugar and salt together.
  3. Add the butter and with your fingertips, rub the butter into the flour until you have a mixture resembling coarse breadcrumbs.
  4. Add the lemon zest and blueberries.
  5. With a knife, cut the milk into the flour and butter mixture.until you have a soft dough
  6. Turn the dough onto a floured surface and working very gently, bring together into a disc around 3-4cm in height.
  7. Cut the dough into wedges and place on a baking tray.
  8. Whisk the egg then brush the tops of your scones, sprinkle over the caster sugar and place in the oven.
  9. Bake for 20-25 minutes until the scones are risen and golden brown.
  10. Remove from the oven and serve with butter.
 

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 11 comments
  • Teresa
    Reply

    These look great! Question though…is 4 tsp. of baking powder correct amount?

    • Alida Ryder
      Reply

      Yep, two teaspoons per cup of flour. Just make sure they are not heaped teaspoons.

  • Tami
    Reply

    Can I use fresh blueberries?

  • Katherine
    Reply

    These are so good & very easy to make! Thank you for the recipe.
    Do you recommend whole egg or just the egg white for the wash & do you think that fresh blackberries would work (rather than a frozen fruit)?

    • Alida Ryder
      Reply

      I’m so glad you liked them Katherine! I use the whole egg when making an egg wash. And yes, fresh fruit would definitely work!

  • Alida Ryder
    Reply

    Sorry! I amended the recipe to include the sugar.

    Yes, they are quite crumbly but you could add a bit more liquid to rectify that if you don’t prefer it that way.

  • dolly
    Reply

    I tried these scones and realised through the instructions there is no mention of when to add the sugar. They turned out fine but were crumbling easily. I think next time I need to reduce the amount of baking powder.

  • hellostephni
    Reply

    Scones!! <3 These look delicious! I feel my stomach starting to rumble, lol

  • Warm Vanilla Sugar
    Reply

    I’m loving everything blueberry and lemon recently! Love these 🙂

    • Alida Ryder
      Reply

      It’s just such a good combo hey? Also having a love affair with it at the moment.

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