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Blueberry and LeMON SCONES

Nothing is better in the evening than blueberry scones with a cup of tea. This recipe recommends a lemon glaze for a fresh summer twist to the perfect thick, buttery soft scones.


For The Scones

  • 1 cup (180 g) Y.V. Fresh blueberries

  • 2 ¾ cups Plain flour

  • ⅓ cup granulated sugar

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • ¾ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ cup cold (113 g) unsalted butter, cut into pieces

  • 1 tablespoon vanilla extract

  • 1 cup cold buttermilk

  • 1 tablespoon heavy cream or milk

  • 2 tablespoons white sugar

For The Glaze

  • 1 cup Icing sugar

  • 2 tablespoons milk

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon vanilla extract


For the Scones

  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.

  • Cut the butter into the flour using your fingertips, 2 knives, or a pastry blender. The mixture should look like coarse crumbs. Gently fold in the blueberries.

  • Whisk the vanilla and buttermilk together and gradually add to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.

  • Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle.

  • Cut the circle in half, then cut each half into four triangle-shaped wedges. Arrange the scones 2 inches apart on a baking tray lined with baking paper. Place the tray with the scones in the freezer for 30 minutes.

  • Meanwhile, heat the oven to 200°C.

  • Just before baking, brush the tops of the scones with milk and sprinkle with coarse sugar.

  • Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool.

For the Glaze

  • Combine all the ingredients for the glaze in a small bowl and whisk until smooth.

  • Using a measuring jug, slowly pour the glaze over the cooled scones. Ensure the scones are completely cool before pouring the glaze



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