A pile of blueberry scones

Blueberry and lemon scones

  • makes 10
  • Easy

Ramp up your scones up by adding blueberries, crème fraîche and a zingy lemon glaze to the mix. Perfect for an afternoon snack with a cup of tea


Make these zingy blueberry and lemon scones, then check out our fruit sconescherry scones and more scone recipes.

Looking for free-from options? Check out our gluten-free scones and vegan scones.




  • self-raising flour 375g, plus extra for dusting
  • baking powder 1 tsp
  • caster sugar 75g
  • unsalted butter 125g
  • crème fraîche 120ml
  • vanilla extract 1 tsp
  • eggs 3 large
  • blueberries 350g


  • icing sugar 125g
  • lemon
 ½, zested and juiced


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6 and line a large baking tray with baking paper. For the scones, put the flour, baking powder, sugar and ¼ tsp of salt in a large bowl and whisk to combine. Add the butter and rub into the mixture using your fingertips until the butter is in pea-sized pieces. In a jug, whisk together the crème fraîche, vanilla and two of the eggs. Make a well in the dry ingredients, and pour in the wet mixture along with the blueberries. Use a cutlery knife to stir the dry into the wet until everything just starts to come together into a dough, then gently knead the mixture with your hands and bring it into a ball of dough. Put the ball on a lightly floured worksurface and pat into a 2½cm-thick disc. Use a 7cm round cutter to stamp out as many scones as you can, and put them on the prepared tray.

  • Step 2

    Gently reform the dough scraps into a ball and repeat the process, stamping out more scones (you should get about 10 in total). Lightly beat the remaining egg, and brush this over the scones. Bake for 20 minutes or until golden. Remove from the oven and set aside to cool completely.

  • Step 3

    For the glaze, mix together the icing sugar, lemon juice and a small pinch of salt until you have a smooth, pourable glaze. Drizzle this over the cooled scones, then scatter with the lemon zest. They will keep, covered, at room temperature for two days.

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Nutritional Information

  • Kcals 395
  • Fat 17.3g
  • Saturates 10.4g
  • Carbs 52g
  • Sugars 23.5g
  • Fibre 2.1g
  • Protein 6.5g
  • Salt 0.6g