Blueberry Scones

Blueberry Scones LARGE
Blueberry scones are a lovely treat, and a great way to ensure none of your autumn blueberry harvest goes to waste. Not only that, they are really easy to make, and kids love them!


  • 250g flour
  • 100g sugar
  • A pinch of salt
  • 110g cold, unsalted butter
  • 1 teaspoon of vanilla extract
  • 1 large free range egg
  • 150g fresh blueberries
  • 120ml full fat or semi-skimmed milk

*Makes 8 scones


  • Preheat the oven to 200c (400f/ gas mark 6) and line a baking tray with greaseproof paper. 
  • Mix the flour, baking powder and salt together in a large bowl, then rub butter into the flour mixture and add sugar when the mix resembles coarse breadcrumbs. 
  • Gently add the blueberries, then mix a beaten egg, the vanilla extract and the milk together in a small bowl and slowly add to the flour mix.
  • Stir the dough until everything comes together, taking care not to overwork. 
  • Transfer the dough to a lightly floured surface and knead gently four or five times. 
  • Pat into a circle about 7 inches (18cm) round and about 1 ½ inches (4cm) thick.
  • Divide the dough in half, and then into scones by cutting each half into four triangles.
  • Place the scones on a baking sheet and lightly brush with a little milk. 
  • Bake for 18-22 minutes, or until lightly browned on top, then transfer to a wire rack to cool slightly. 
  • Enjoy them with butter, warm clotted cream and jam.

Why not?

Make your own blackberry or raspberry jam using autumn-fruiting berries to go with your scones.

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