Summer Berry Scones with Lemon Drizzle & Poppy Seeds

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Vegetarian
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These scones are a bit special. They're laden with summer British blueberries and then covered with a zesty lemon glaze and poppy seeds. We've baked ours in a round shape and sliced it. You can make individual portions if you wish. 


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

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

    • 75g Self Raising Flour
    • ¼ tsp Salt
    • 75g Butter (Unsalted)
  3. Stir in the sugar and carefully fold in the blueberries by hand so they aren't squashed.

    • 90g Blueberries
  4. In a separate bowl, beat the egg and stir in 3 tbsp of the buttermilk.

  5. Add this to the flour mixture and gently mix in.

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

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

  9. Bake for 25 minutes but check for doneness after 20 minutes.

    Top Tip: Prevent Burning
  10. When cooked allow to cool completely on a rack.

  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. Allow to set before serving.

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