Blueberry and Lemon Scones…

“You can’t use up creativity…

The more you use, the more you have.”

-Maya Angelou

Here are my Lemon and Blueberry Scones, bursting with fruity flavour:

a contemporary twist on a British tea-time classic.


Scones are so simple to bake!


Fresh blueberries; sweet and ready to use.


  • 450g self-raising flour
  • 2 heaped teaspoons baking powder
  • 75g butter, cubed
  • 75g golden caster sugar
  • 2 large eggs, beaten
  • 280ml buttermilk
  • 100g blueberries
  • 2 lemons, zest only


Rub in the the flour and butter to make a fine breadcrumbs.


Take care folding in the blueberries.


Dip the fluted cutter into flour, then cut and lift out the dough.


Using a pastry brush, apply an egg wash to the top of each scone.


  1. Preheat the oven to 220°C/425°F/Gas 7
  2. Sift flour and baking powder into a large bowl, add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
  3. Stir in the sugar, lemon zest and then carefully add in the blueberries, coating them in the floury mixture.
  4. Beat the egg in a measuring jug, make up to 100ml with the milk, then set aside a tablespoon for glazing the scones later.
  5. Make a well in the centre of the dry ingredients, gradually add the egg and the buttermilk.
  6. Stir from the edges to the centre of the bowl, until you have a soft slightly sticky dough
  7. Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm thick.
  8. Use a fluted cutter to stamp out the scones.
  9. Gently gather the trimmings together and pat out again to cut more scones.
  10. Arrange the scones on a parchment lined baking tray and brush the tops with the remaining milk.
  11. Bake for 12-15 minutes, or until well risen and golden-brown.


Out of the oven, well-risen and golden.


Serve with butter and a few blueberries.

I do enjoy a fruity freshly baked scone, don’t you?

Frances 😋


12 thoughts on “Blueberry and Lemon Scones…

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