Blueberry scones

Blueberry scones

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(20 ratings)

Prep: 15 mins Cook: 25 mins


makes 8

These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal329
  • fat13g
  • saturates7g
  • carbs44g
  • sugars9g
  • fibre2g
  • protein8g
  • salt0.6g
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  • 370g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 40g golden caster sugar
  • zest 1 large lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 80g unsalted butter, chilled and diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300g blueberries



    Blueberries are one of the few edibles native to North America and credited with being…

  • 100ml single cream
  • 1 tsp vanilla extract
  • 2 large eggs, plus 1 for glazing


  1. Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don’t rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.

  2. In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.

  3. Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.

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Comments, questions and tips

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21st Apr, 2020
Just made these with half the amount of everything as I didn’t need so many, worked out brilliantly. I added 10g more sugar as suggested. Light and fluffy and blueberries add moisture.
Jeannie Newcombe's picture
Jeannie Newcombe
18th Aug, 2019
I love making scones and have made 1000s over the years but this recipe is by far the best ever. It may seem that there are a lot of blueberries in the recipe but it is quite an experience when they burst in your mouth. I omitted the cream and use milk instead of cream and they are still absolutely delicious.
24th May, 2016
These scones are lovely and quite easy to make! After reading the comments I added 20g more sugar so they are slightly sweeter as I tend to eat them without butter or jam. I also cut the 8 triangles in half again as they were enormous so it made 16 scones perfect size a snack or lunchbox.
20th May, 2016
I made these scones today for the second time. I really like them. Lots of luscious blueberries come through and hints of lemon. For me it can have more lemon. Its a scone not a muffin...and the taste is really good and they do have flavour.
14th May, 2016
I have only rated this recipe one star because there was nothing lower, a complete waste of ingredients that went straight in the bin. No flavour and the mixture is far too wet to handle like they say in the recipe. Tried and test I do not think so, this is the fourth recipe by Good Food that has been a complete failure. There is something very fundamentally wrong with this recipe, too many blueberries, too little flour and no taste. Save your time and find a recipe that has actually been tried out.
NewtonGirl's picture
1st May, 2016
Made this tonight. Followed instructions exactly and they look good but very little flavour. I'm all for less sugar but I really think this recipe needs a little more sugar to give it some flavour.
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