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Blueberry Scones

Blueberry scones are the perfect breakfast. Thick flaky buttery sweet biscuit dough tossed with fresh blueberries and topped off with a sweet powdered sugar glaze.
Prep Time 20 mins
Cook Time 50 mins
Course Baking, breads, Breakfast
Servings 8 scones


  • 2 cups plain flour
  • ¼ cup caster sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 100 g unsalted butter cold, cut into chunks
  • 1 and ½ cups blueberries fresh or frozen
  • grated zest of 1 lemon
  • ½ cup cream
  • 2 eggs beaten
  • cream or milk to glaze
  • caster or raw sugar to sprinkle


  • Preheat the oven to 200C. Line a baking tray with non stick baking paper and set aside.
  • In a bowl, sift the flour, sugar, baking powder, salt. Mix well. Using the tips of your fingers, rub the butter in with the dry ingredients until you form pieces the size of blueberries :) Add the blueberries and zest.
  • Add the egg and cream and mix with a fork or butter knife until just combined. Turn it out onto a lightly floured surface and knead until the dough just comes together.
  • Form the dough into a square about 18cm x 18cm and 3cm thick. Cut into four squares and cut each square into a triangle. Place triangles of dough onto the prepared pan, brush the scones with cream or milk and sprinkle sugar on top. Bake for about 20 minutes or until golden. Cool on wire racks.
  • Makes 8 scones.
Keyword Blueberry, scone