Blueberry scones

Name: Blueberry scones
Total time: 45 min
Yield: Makes 10
Cuisine: British
Ingredients: 375g self-raising flour plus extra for dusting; 1 tsp baking powder; 75g caster sugar; 125g unsalted butter; 120ml crème fraîche; 1 tsp vanilla extract; 3 large eggs; 350g blueberries; 125g icing sugar; ½ lemon zested and juiced

Edd Kimber

Published: January 27, 2021 at 4:34 PM

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Makes 10

Easy

Total time: 45 mins

+ Cooling

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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

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Alternatives

Complete the dish

Make these zingy blueberry and lemon scones, then check out our classic scones, cherry scones, rock cakes and drop scones.

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

Ingredients

Nutrition

SCONES

375g self-raising flour

plus extra for dusting
1 tsp baking powder
75g caster sugar
125g unsalted butter
120ml crème fraîche
1 tsp vanilla extract
3 large eggs
350g blueberries

LEMON GLAZE

125g icing sugar
½ lemon

zested and juiced

Nutrition: per serving

kcal395
fat17.3g
saturates10.4g
carbs52g
sugars23.5g
fibre2.1g
protein6.5g
salt0.6g

Method

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.

Check out more Edd Kimber recipes

Turtle Brownies Recipe

Authors

Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin

Edd KimberBaking columnist

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