Blueberry scones

Blueberry scones


62 people made this

About this recipe: A fantastic recipe to make after a family blueberry picking outing. Enjoy warm or cold with cream and jam.


Serves: 8 

  • 260g plain flour
  • 65g caster sugar
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 85g butter, chilled
  • 1 tablespoon plain flour
  • 150g blueberries
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 120ml milk
  • 1 egg, lightly beaten for glaze

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Pre-heat oven to 200 C / Gas 6. Grease a baking tray or line with baking parchment.
  2. In a large bowl mix together the 260g flour, sugar, baking powder and salt. Rub in butter until mixture resembles breadcrumbs.
  3. Mix blueberries with the 1 tablespoon flour to avoid sticking. Fold into the butter mixture.
  4. In a separate bowl whisk together 1 egg, vanilla extract and milk. Add to the dough and quickly mix together. Be careful not to crush the blueberries.
  5. Divide the dough into 8 scones and place on the prepared baking tray. Leave a generous amount of space between the scones. Brush the scones with beaten egg.
  6. Bake in the preheated oven for 18 to 20 minutes until the scones are golden. Place on a cooling rack to cool.

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Reviews (5)


Scones came out very well. I didnt add 1 tablespoon of baking powder. Reduced the amount a little bit and no vanilla essence. The whole family enjoyed it. - 28 Jan 2014


It was too salty and yes I followed the recipe. Also, more like muffin than scone. Disappointed. - 26 Jul 2015


These were lovely but I'd say they need a bit less milk, about 100ml was fine and they needed longer to cook too, more like 25mins. Delicious though - 08 Jun 2015

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