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35Total Time
10Prep Time
25Bake Time

Blueberry Scones

Quick and easy

1 Reviews

  • Vegetarian

About our blueberry scones recipe

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.

35Total Time
10Prep Time
25Bake Time


  1. Step 1:

    Preheat your oven to 190ºc/ 170ºc fan/ gas mark 5, Line a baking sheet with some baking parchment.

  2. Step 2:

    Mix together the flour and salt in a large bowl. Rub in the butter until you have a breadcrumb consistency.

  3. Step 3:

    Stir in the sugar and carefully fold in the blueberries by hand so they aren't squashed.

  4. Step 4:

    In a separate bowl, beat the egg and stir in 3 tbsp of the buttermilk.

  5. Step 5:

    Add this to the flour mixture and gently mix in.

  6. 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.

  7. Step 7:

    Turn out onto a floured surface and form a flat round. Roll or press out into a 20cm/8in circle.

  8. Step 8:

    Transfer this to the baking sheet and mark into 8 segments with a knife.

  9. 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.

  10. Step 10:

    When cooked allow to cool completely on a rack.

  11. 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.

  12. Step 12:

    Allow to set before serving.


  • For the Scones

    • 225g Self Raising Flour
    • 1/4 tsp Salt
    • 75g Butter (unsalted)
    • 50g Billington's Unrefined Golden Caster Sugar
    • 90g Blueberries
    • 1 Egg (large)
    • 4 tbsp Buttermilk
  • For the Lemon Drizzle

    • 130g Silver Spoon Icing Sugar
    • 1 tbsp Juice of one whole lemon
    • 1 tbsp Water
    • 1/4 tsp Nielsen-Massey Vanilla Extract
    • 2 tbsp Poppyseeds


  • Baking sheet
  • Baking parchment
  • Mixing bowl
  • Rolling pin
  • Sharp knife
  • Cooling rack

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