Lemon Blueberry Scones

by Barry Lewis

Prep time
10 mins
Cook time
15 mins


250g self raising flour

pinch of baking powder

150ml milk

25g butter, in small cubes

30g caster sugar

100g blueberries

lemon (zest only)

clotted cream and blueberry jam to serve

These lemon blueberry scones are truly delicious and ready in a flash – do feel free to mix up the fillings to your liking… even plain ones are nice with cream alongside or savoury ones! The lemon and blueberry combination is a favourite one of mine and it just works a charm with the zesty and fruity contrast!

Pre-heat the oven to gas mark 7 or equivalent (see oven temperature conversion chart)

Start by getting a mixing bowl and combining together the flour and baking powder, just stir through until well mixed together. Rub the butter into the flour mixture using clean fingers until merged before adding in the sugar and stirring through.
Gradually add the milk in batches with the blueberries and half the lemon zest and mix together until you have a nice dough. If it’s too wet add a little extra flour, too dry add milk.

Plonk onto a floured chopping board and knead gently before rolling out and shaping into whatever you like – sometimes you can use cookie cutters, we went for trianglular wedges for the video. But whichever option you choose place on a lined baking tray well spread apart. And bake for 12-15mins until lightly golden. Leave on a wire rack to cool after removing from the oven.

Serve once cooled sliced in half and loaded with clotted cream, more lemon zest and blueberry jam. Superb!