Easy Blueberry Scones recipe. Uses basic ingredients and are soft and fluffy inside. Have as a snack or part of a breakfast or brunch with some butter and jam too! Very freezer-friendly so you can always have some handy!

Easy Blueberry Scones recipe, uses basic ingredients.Soft and fluffy inside. Have as a snack or part of a breakfast or brunch with some butter and jam too!

English scones are a wonderful baked treat. They take a matter of minutes to prepare and bake, and can be very delicious if made correctly. the recipe is not hard, and the ingredients are regular pantry ingredients.

You can use a variety of dried or frozen fruits. For this recipe, we've used frozen bluberries. Try the scones with frozen strawberries or raspberries. Just make sure the pieces of fruit are chopped small enough so they don't sink during baking.

What is the secret to making good scones?

The secret to making good textured scones is to be light with your hands, don't over mix the dough and use cold ingredients.

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How do I get my scones to rise and be fluffy?

If you are using the cutter, press down firmly in one go and lift straight up. Don't twist the cutter when you remove it from the dough as the twisting action disturbs the gluten and texture of the dough and they won't rise up in a straight vertical line.

Do you put an egg in scones?

You need some egg to bind the dough

What do you eat with scones?

Scones are traditionally served at an English Afternoon tea or High Tea. Normally, you would open them out, if they're a good scone, a light twist and the scone should naturally open in half easily without the need to use a knife.

Spread a little butter on the top of each half, then add some jam and clotted cream. Depending on if you are from Cornwall or Devon, the jam and clotted cream vary in the order of when it is spread on the scone!

How long do scones last?

Stored at room temperature in an air-tight container, scones will stay moist for 1 - 2 days. If they do become a little dry, pop them in the microwave for 30 sends and they should be fine.

Easy Blueberry Scones recipe, uses basic ingredients.Soft and fluffy inside. Have as a snack or part of a breakfast or brunch with some butter and jam too!

This delicious blueberry scone recipe has been generously shared by one of our great cooks, Carina. Here's what Carina says about her lovely Easy Blueberry Scones recipe:
"A friend of mine gave me this recipe a few years ago and it became a regular in my kitchen. His grandma passed the recipe to him."

Recipe by Carina Duclos

Prep Time

10 minutes

Cook Time

15 minutes

Yield

6 -8 scones

Ingredients you'll need

  • Self Raising Flour
  • Sugar
  • Baking powder
  • Salt
  • Butter
  • Egg
  • Milk
  • Frozen Blueberries

Instructions

Preheat oven 425 F / Gas 7 / 220 C.

  1. Mix flour, sugar, baking powder, and a pinch of salt in a bowl.
Rubbing butter and flour together

Add the butter and mix in a processor on 'pulse' or rub together with your fingertips until it looks like a crumble/bread crumbs. Add the blueberries. (Note the photo below is showing raisins)

2. Break an egg in a measuring cup and add milk until the 3/4 cup mark and lightly beat with a fork.

3. Make a well in the centre of the flour mixture

Make a well in the flour

then add the egg/milk mixture to the dry ingredients and mix just until well combined.

Pour milk mixture in to well

4. Use two round-bladed flat knives to combine as your hands will be hot, you want to keep the mixture as cool as possible.

Bring mixture together using flat bladed knife

5. Do not over mix. Gently combine everything until it is all one dough.

6. Dust the work surface then place the dough on there.

Showing thickness of scone mixture

7. Gently roll the dough until it is about 1 inch thick. Place in a large UNGREASED 9 inch round baking pan or 9 inch square pan, then gently score down about a third deep into the dough top make portions. This will make it easier to break them apart once baked.

8. Brush the top with a little egg wash.

9. Bake for approximately 15 minutes.
Keep an eye on them because depending on the size you make they may cook quicker. Then allow to cool on a cooling rack if not serving immediately.

Serve them plain, or give them a very light dusting of powdered sugar on the tops, drizzle with a simple sugar icing glaze then split them open and spread with butter, jam and clotted cream

Easy Blueberry Scones recipe, uses basic ingredients.Soft and fluffy inside. Have as a snack or part of a breakfast or brunch with some butter and jam too!

Recipe Card

Easy Blueberry Scones recipe, uses basic ingredients.Soft and fluffy inside. Have as a snack or part of a breakfast or brunch with some butter and jam too!

Easy Blueberry Scones

Yield: 6 - 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Easy Blueberry Scones recipe, uses basic ingredients.Soft and fluffy inside. Have as a snack or part of a breakfast or brunch with some butter and jam too!

Ingredients

  • 2 cups or 250 g self raising flour
  • 1/2 cup or 50 g sugar
  • 4 tsp baking powder
  • Pinch of salt
  • 1/2 cup or 110 g butter
  • 1 cup egg and enough milk to make 3/4 cup
  • 1 Cup Frozen Blueberries

Instructions

Preheat oven 425 F / Gas 7 / 220 C.

  1. Mix flour, sugar, baking powder, and a pinch of salt in a bowl.
  2. Add the butter and mix in a processor on 'pulse' or rub together with your fingertips until it looks like a crumble/bread crumbs. Add the blueberries.
  3. Break an egg in a measuring cup and add milk until the 3/4 cup mark and lightly beat with a fork.
  4. Make a well in the centre of the flour mixture then add the egg/milk mixture to the dry ingredients and mix just until well combined. Use two round-bladed flat knives to combine as your hands will be hot, you want to keep the mixture as cool as possible.
  5. Do not over mix. Gently combine everything until it is all one dough.
  6. Dust the work surface then place the dough on there. Gently roll the dough until it is about 1 inch thick. Place in a large 9 inch round baking pan or 9-inch square pan, UNGREASED, then gently score down about a third deep into the dough to make portions. This will make it easier to break them apart once baked.
  7. Brush the top with a little egg wash.
  8. Bake for approximately 15 minutes. Keep an eye on them because depending on the size you make they may cook quicker. Then allow to cool on a cooling rack if not serving immediately.
  9. Serve them plain, or give them a very light dusting of powdered sugar on the tops, drizzle with a simple sugar icing glaze then split them open and spread with butter, jam, and clotted cream
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 145mgSodium: 781mgCarbohydrates: 34gFiber: 1gSugar: 8gProtein: 8g

Nutrition information isn’t always accurate

English Classics

Here's a selection of classic English Recipes for you to enjoy!

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