Blueberry Scones

How to Make Blueberry Scones

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 200°C / 400°F and line a baking tray with baking paper.

   Mark done

2. Whisk the flour, caster sugar, baking powder, salt and lemon zest in a large bowl.

   Mark done

3. Rub in the cold butter with your fingertips until it looks like coarse crumbs with some pea-sized pieces left.

   Mark done

4. Toss the blueberries with the extra tablespoon of flour and fold them into the mixture gently.

   Mark done

5. Whisk the 150 ml cream, egg and vanilla together, pour it into the bowl and stir with a fork until the dough just comes together, with dry patches still showing.

   Mark done

6. Tip it onto a floured surface, pat it gently into a round about 20 cm wide and 3 cm thick, and cut it into 8 wedges.

   Mark done

7. Set the wedges on the tray, spaced apart, and freeze them for 15 minutes.

   Mark done Start 15 min timer

8. Brush the tops with the glazing cream, sprinkle with the coarse sugar, and bake for 20 to 22 minutes, until golden brown.

   Mark done Start 20 min timer

9. Cool on a wire rack for 10 minutes before eating.

   Mark done Start 10 min timer

Tips for Making Blueberry Scones

• Keep everything cold. Warm butter melts into the flour and gives dense, greasy scones, whereas cold butter gives layers.
• Stop mixing as soon as the dough holds together. It should look rough and a bit shaggy, and overworking it toughens the scones.
• Use frozen blueberries straight from the freezer if you like. They hold their shape better than fresh and are less likely to burst and stain the dough.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Blueberry Scones

• Clotted cream
• A pot of tea
• Lemon curd

Storing & Reheating Blueberry Scones

Best eaten the day they are made. Keep in an airtight tin for up to 2 days and warm in a 160°C oven for 5 minutes. Freeze baked scones for up to 3 months, or freeze the unbaked wedges and bake them from frozen for 5 minutes longer.

Blueberry Scones FAQ: Common Questions

Blueberry Scones Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.