This blueberry scone recipe is special. Overflowing with ripe and juicy summer British blueberries and covered with a zesty lemon glaze with poppy seeds for some extra crunch, you won't get much better than this when it comes to flavour.
This is the perfect blueberry scone for that sweet and savoury craving. Bake until the outside is golden and you know you’ll have a soft and middle with a crumbly, slightly crunchy outer crust, YUM.
If you enjoy sweet scones, give our fruit scones a try, or if you prefer savoury, our cheese scones are absolutely delicious straight out of the oven slathered in butter.
12 ingredients12 steps
Vegetarian
Method
Step 1
Preheat your oven to 190ºc/ 170ºc fan/ gas mark 5, Line a baking sheet with some baking parchment.
Step 2
Mix together the flour and salt in a large bowl. Rub in the butter until you have a breadcrumb consistency.
Ingredients for this step
225gSelf Raising Flour
1/4 tspSalt
75gUnsalted Butter (softened)
Step 3
Stir in the sugar and carefully fold in the blueberries by hand so they aren't squashed.
Ingredients for this step
90gBlueberries
Step 4
In a separate bowl, beat the egg and stir in 3 tbsp of the buttermilk.
Step 5
Add this to the flour mixture and gently mix in.
Step 6
Add the final 1 tbsp of buttermilk and bring the mixture togther with your hands taking care not to squash the fruit. Add a little more flour if the mixture is too sticky.
Step 7
Turn out onto a floured surface and form a flat round. Roll or press out into a 20cm/8in circle.
Step 8
Transfer this to the baking sheet and mark into 8 segments with a knife.
Step 9
Bake for 25 minutes but check for doneness after 20 minutes.
Prevent Burning
If the scone is browning too fast cover with a little foil.
Step 10
When cooked allow to cool completely on a rack.
Step 11
Make the glaze by combining the icing sugar, lemon juice and water. When the scone is cool, pour over the glaze and sprinkle with poppyseeds.
Step 12
Allow to set before serving.
Ingredients
MetricImperial
For the Scones
225gSelf Raising Flour
1/4 tspSalt
75gUnsalted Butter (softened)
50gBillington's Unrefined Golden Caster Sugar
90gBlueberries
1Egg (large)
4 tbspButtermilk
For the Lemon Drizzle
130gSilver Spoon Icing Sugar
1 tbspJuice of one whole lemon
1 tbspWater
1/4 tspNielsen-Massey Vanilla Extract
2 tbspPoppyseeds
Utensils
Baking sheet
Baking parchment
Mixing bowl
Rolling pin
Sharp knife
Cooling rack
1 Baker Ratings
Delicious easy recipe, I didn’t have any buttermilk but used plain yogurt loosened with a little milk - a really successful recipe.
