• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Little Sugar Snaps
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Trending
  • Favourites
  • Baking
  • Drinks
  • Savoury
  • Midlands Recipes
  • About
  • Subscribe
  • Work with Me
  • Portfolio
×

Home » Baking

Blueberry Lemon Scones

June 7, 2016 by Jane Saunders 27 Comments

Jump to Recipe Print Recipe

Upgrade the classic British Cream Tea with these Blueberry Lemon Scones. Fruity & zesty with a soft, tender crumb and a tangy sugared lemon crust. Pile high with lemon curd and clotted cream for a lusciously indulgent summertime treat.

Contents hide
1 More Citrus Fruit Treats to Make
2 Recipe
3 Blueberry Lemon Scones
Halves of Blueberry Lemon Scones with lemon curd, clotted cream and blueberries

When it comes to summertime baking, British scones are hard to beat. They are speedy to make, require only a few store cupboard ingredients and are sure to liven up tea time. The added bonus is that they can be piled high with jam and clotted cream and nobody will so much as raise an eyebrow. It goes with the territory – summertime and scones are made for each other.

These Blueberry Lemon Scones are a simple adaptation of the traditional scone. They are made in just the same way, but I’ve added a scattering of sweet, juicy blueberries and some tart lemon to them to make them extra fruity and refreshing. And here’s the clincher. I’ve topped these Blueberry Lemon Scones with a sugared lemon crust that is sweet & citrussy and takes these scones beyond first-class.

A bowl of fresh blueberries
Ingredients for making blueberry and lemon scones in a mixing bowl

Bonus: you don’t even have to wait until they are cold to get stuck in. Warm will do.

Freshly baked Blueberry Scones on a cooling rack

My favourite way to serve these Blueberry Lemon Scones is with some zesty lemon curd and copious amounts of clotted cream.

I’m making no excuses.

Blueberry scone cut open on a wooden board

And of course, I have a lemon curd recipe to hand. Its small batch and can be made with or without vanilla. It’s also really quick to make.

I have a few of these Blueberry Lemon Scones floating around in my freezer. I think it’s time to pull them out and give them the Five Star  treatment with some homemade lemon curd. Oh, and maybe a scoop or two of clotted cream.

British scones are generally less sweet than American scones but no less tasty. They really are great vessels for whatever you choose to top them with. If you can’t get hold of clotted cream then whipped cream would be a great substitute, or for a less sweet treat, a generous slick of butter. Whatever you decide to spread on top of these scones, my advice is to splurge shamelessly.

Blueberry Scone filled with lemon curd and clotted cream

Did you know I also have a recipe for chocolate chip scones and chocolate cream tea? Tempted to take a peek?

More Citrus Fruit Treats to Make

  • Blood Orange Drizzle Muffins with Chocolate Chips
  • Semolina Cake with Orange & Mint Drizzle
  • Lemon and Poppy Seed Drizzle Cake with Thyme
  • Persian Love Cupcakes with Lemon, Rose & Saffron

Recipe

Blueberry Lemon Scones

Blueberry Lemon Scones

Jane Saunders
Upgrade the classic British Cream Tea with these Blueberry Lemon Scones. Fruity & zesty with a soft, tender crumb and a tangy sugared lemon crust. Pile high with lemon curd and clotted cream for a lusciously indulgent summertime treat
These scones can be frozen once completely cooled. Thaw out and refresh in a moderate oven for 10 minutes
5 from 8 votes
Print Pin Rate
Course: Baking
Cuisine: British
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10
Prevent your screen from going dark

Ingredients

  • 275 g/ 9 ½ oz Plain (all purpose) flour
  • 3 teaspoon Baking powder
  • ¼ teaspoon Salt
  • 50 g/ 2oz Unsalted butter (softened)
  • 40 g/ 1.5oz Caster sugar
  • 100 g/ 4oz Fresh blueberries
  • Zest 1 lemon
  • 2 tablespoon Lemon juice
  • 1 Wgg
  • 200 ml/ ¾ cup + 1 tablespoon Buttermilk

For the Glaze

  • ½ teaspoon Lemon juice
  • 4 teaspoon Caster sugar
  • A little beaten egg

Instructions

  • Preheat the oven 220°C/ 425°F/ GM7 and lightly grease 2 baking sheets (or use non-stick ones)
  • Put the flour, baking powder and salt into a large basin & mix. Add the butter and rub in
  • Stir the caster sugar through the flour mix, then add the lemon zest and blueberries. Toss briefly
  • Put the egg, buttermilk and 2 tablespoon of lemon juice into a jug and beat well. Reserve about 2 tablespoon of the liquid and add the rest to the mixing bowl. Stir, as gently as you can, with a blunt knife, to form a sticky dough. Try not to damage the blueberries too much. Add a little more liquid if necessary – it is better to have a wet dough than a dry dough
  • Once combined, turn onto a floured worktop and, using your hands, press the dough out to a thickness of around 2.5 cm (1 inch)
  • Use a straight edged circular cutter (6cm diameter) to stamp out scones from the dough. Dip the cutter in flour and plunge it straight down into the dough without twisting. This helps the scones rise evenly and hold their shape.Push the remaining dough together, knead lightly and use to press out a few more circles. You should get around 10 scones cut from the dough
  • Place the scones on the baking sheets and brush the tops with a little beaten egg
  • Quickly stir the caster sugar and lemon juice for the sugar glaze together. It will form a thick paste. Divide the mixture between the scones, placing a little on the top of each one. There is no need to spread it out
  • Bake for 10-15 minutes until well risen and golden
  • Allow to cool on a wire rack then serve with clotted cream and lemon curd or a lick of butter
  • Store in an airtight tin. Best eaten within 24 hours – preferably on the day of baking
Tried this Recipe? Pin it Today!Mention @littlesugarsnap or tag #littlesugarsnaps!
(Visited 131 times, 1 visits today)

More Baking Recipes

  • Spiced Apple Traybake Cake - featured image
    Apple Traybake with Cinnamon
  • Close up of biscuits topped with Easter chocolates.
    Mini Egg Cookies
  • Empire biscuits close up with one on its side with a bite taken out showing the jammy centre
    Empire Biscuits (German Biscuits)
  • No-bake Easter egg cheesecake - featured image
    Mini Egg Cheesecake (no-bake)

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Jennifer A Stewart

    June 23, 2016 at 3:35 am

    I like my scones a little less sweet because I love to put all kinds of butter and jelly on mine! These are so sweet and tasty looking that no jelly is required! No more blueberry muffins for me!

    Reply
    • Jane Saunders

      June 23, 2016 at 10:51 am

      Thanks Jennifer – they’re lovely with butter or you could skip the curd and fill with cream to make them less sweet.

      Reply
  2. Michele Hall

    June 20, 2016 at 2:28 pm

    I love the these look light and have the zest of the lemon with the blueberries! I wish I was in England to get proper clotted cream to go with them…… its never as good as when I have tea while on holiday!

    Reply
    • Jane Saunders

      June 20, 2016 at 5:24 pm

      Ah Michele – thanks. And I have good news – a link to a recipe for making your own clotted cream: https://fearlessfresh.com/how-to-make-clotted-cream/ but if you don’t like the sound of that you’ll just have to hop on over the Atlantic for you next holiday 😉

      Reply
  3. Meghan | Fox and Briar

    June 19, 2016 at 8:37 pm

    5 stars
    Drooling over these, Jane! Love that combination of lemon and blueberries, and they are so pretty too!

    Reply
  4. Sarah

    June 18, 2016 at 8:43 pm

    Your scones look so beautiful and delicious! Almost too pretty to eat 😉

    Reply
    • Jane Saunders

      June 20, 2016 at 10:49 pm

      Thanks so much, Sarah

      Reply
« Older Comments

Primary Sidebar

Headshot of jane Saunders (Jane Coupland) Food Photographer and Blogger at LittleSugarSnaps

Hello there. I'm Jane. Welcome to LittleSugarSnaps - my place for sharing enticing and easy sweet and savoury recipes with a side helping of cocktails.

More about me →

Inforgraphic with image and text overlay for newsletter subscription

POPULAR RECIPES

  • An Amaretto sour cocktail garnished with egg white foam and cocktail cherries
    Disaronno Sour (Amaretto Sour)
  • Cheese Savoury Sandwich for Afternoon Tea cut dainty and served on pretty crockery with a rocket leaf garnish
    Cheese Savoury Recipe for Afternoon Tea Sandwiches
  • Close up of a slice of minced beef pie with peas and gravy.
    Minced Beef and Onion Pie (Shortcrust Pastry)
  • An espresso martini with Baileys topped with grated chocolate.
    Baileys Espresso Martini
  • Close up of egg mayo sandwiches - featured image
    Egg Mayo Sandwich
  • TRIPLE CHOCOLATE LAYER CAKE
    Triple Chocolate Layer Cake with Marshmallow Frosting

As Seen In...

Footer

^ back to top

SIGN UP! for emails and updates

Information

  • Privacy Policy
  • Advertising
  • Accessibility Policy

About

  • About Jane
  • Contact Me
  • Work with Me

Featured In...

Featured in image with text only

As an Amazon Associate, I earn from qualifying purchases.

All content is © 2014-2022 Jane Saunders & LittleSugarSnaps.com. All rights reserved.

Please ask permission before using any images or recipes.