Blueberry and Lemon Scones
Blueberry and Lemon Scones is a easy British recipe that serves 4. 250 calories per serving. Recipe by Scrummy TV on YouTube.
Prep: 30 min | Cook: 18 min | Total: 1 hr 3 min
Cost: $15.48 total, $3.87 per serving
Ingredients
- 250 g Self‑Raising Flour (sifted)
- 0.5 tsp Salt
- 1 tsp Baking Powder (extra, added to self‑raising flour for extra rise)
- 30 g Granulated Sugar (about 2 tbsp, sweetens the dough)
- 60 g Unsalted Butter (frozen for 30 minutes, then grated)
- 1 large lemon Lemon Zest (zest of one lemon, finely grated)
- 30 ml Lemon Juice (about 2 tbsp, fresh)
- 100 g Blueberries (fresh, gently folded in)
- 1 Egg (large, beaten with milk)
- 120 ml Milk (plus extra for brushing; whole or 2% works)
- 10 g Granulated Brown Sugar (sprinkled on top before baking)
- 100 g Powdered Sugar (for lemon glaze)
- 10 ml Lemon Juice (for glaze) (2‑3 tsp, fresh)
Instructions
Preheat Oven
Preheat the oven to 200°C (390°F).
Time: PT10M
Temperature: 200°C
Combine Dry Ingredients
In a medium mixing bowl, whisk together the self‑raising flour, salt, extra baking powder, and granulated sugar until evenly distributed.
Time: PT3M
Incorporate Butter
Grate the frozen butter using a box grater and rub it into the flour mixture with your fingertips until the texture resembles coarse breadcrumbs.
Time: PT5M
Add Lemon Flavor
Stir in the lemon zest and lemon juice, mixing just until combined.
Time: PT2M
Fold in Blueberries
Gently fold the fresh blueberries into the dough, being careful not to crush them.
Time: PT2M
Prepare Wet Mix
In a small bowl, beat the egg with the milk. Set aside.
Time: PT2M
Combine Wet and Dry
Add about three‑quarters of the egg‑milk mixture to the dough and stir with a fork until just combined. If the dough looks dry, add a little more liquid; if too sticky, sprinkle a bit more flour.
Time: PT5M
Shape the Dough
Turn the dough onto a lightly floured surface, gently knead a few times to bring it together, and pat into a disc about 1 inch (2.5 cm) thick.
Time: PT3M
Cut Scones
Dust a knife with flour and cut the disc into 8 triangular wedges (or use a round cutter). Place the pieces on a parchment‑lined baking tray, leaving space for spreading.
Time: PT4M
Egg Wash & Toppings
Brush the tops lightly with the remaining egg‑milk wash, scatter a few extra blueberries on each, and sprinkle with granulated brown sugar.
Time: PT2M
Bake
Bake in the preheated oven for 15–20 minutes, until the scones are golden brown and have risen.
Time: PT18M
Temperature: 200°C
Cool
Remove from the oven and let the scones cool on a rack for 20–30 minutes.
Time: PT25M
Prepare Lemon Glaze
In a small bowl, whisk together the powdered sugar and 10 ml lemon juice until smooth and pourable.
Time: PT3M
Glaze Scones
Transfer the glaze to a piping bag (or a zip‑lock bag with a corner snipped) and drizzle or pipe over the cooled scones. Let set for 10–15 minutes.
Time: PT12M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Eggs
Ingredient Substitutions
- Instead of Self‑Raising Flour: Plain Flour + 1 tsp baking powder per 100 g
- Instead of Granulated Sugar: Caster sugar
- Instead of Unsalted Butter: Cold margarine (vegetarian)
- Instead of Lemon Zest: Lime zest
- Instead of Lemon Juice: Lime juice
- Instead of Blueberries: Frozen blueberries (add later)
- Instead of Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
- Instead of Milk: Plant‑based milk (almond, oat)
- Instead of Granulated Brown Sugar: White granulated sugar
- Instead of Powdered Sugar: Icing sugar
- Instead of Lemon Juice (for glaze): Lime juice
Equipment Needed
- Medium Mixing Bowl
- Box Grater
- Fork
- Knife
- Baking Tray
- Greaseproof Paper
- Pastry Brush
- Piping Bag (or freezer bag) (optional)
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Grating and rubbing frozen butter into the flour to achieve a breadcrumb texture.
- Adding only three‑quarters of the liquid initially to avoid a soggy dough.
- Gentle folding of blueberries to prevent them from turning the dough mushy.
- Baking until golden but not over‑baking, which would dry the scones.
Chef Tips from the Video
- Use the coldest butter you can – even a few minutes in the freezer makes a big difference.
- Chill the shaped dough for 10 minutes before cutting to keep the butter solid.
- Brush with a mixture of milk and a pinch of sugar for an extra glossy finish.
- For a decorative touch, drizzle the glaze in a zig‑zag pattern with a small spoon.
Troubleshooting
Dough is too dry and crumbly.
Add a tablespoon of milk at a time, mixing gently, until the dough comes together.
Dough is overly sticky.
Sprinkle a little more flour onto the work surface and gently fold the dough until it is manageable.
Scones did not rise well.
Ensure the butter is frozen and grated cold; avoid over‑mixing which can develop gluten.
Blueberries burst and turn the dough mushy.
Coat the berries lightly with flour before folding, or add frozen berries later as described in the video.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped for up to 1 month; reheat before serving.
Room temperature: Best eaten the same day; can sit out for up to 1 day if glazed.
Make-Ahead Tips
- The dough can be formed, cut, and frozen on a tray; bake from frozen, adding 2‑3 minutes to baking time.
- Glaze can be prepared ahead and stored in the refrigerator; stir before using.
- Blueberries can be tossed with a teaspoon of flour before folding to reduce juice leakage.
Frequently Asked Questions
What is the cultural significance and history of Blueberry Lemon Scones in British tea culture?
Scones are a cornerstone of the traditional British afternoon tea, dating back to the 16th‑century Scottish oatcakes. The addition of fruit, such as blueberries, and citrus zest reflects modern twists on the classic plain or raisin scone, offering a fresh, summer‑time variation while still honoring the tea‑time ritual.
What are the traditional regional variations of scones in the United Kingdom and how does this blueberry lemon version compare?
In England, plain or raisin scones are most common, often served with clotted cream and jam. Scotland favors oat‑based scones, while Wales enjoys cheese scones. The blueberry lemon scone adds bright citrus and fresh berries, a contemporary take that still respects the crumbly, buttery texture of the original.
How are scones traditionally served in British afternoon tea and what accompaniments pair best with Blueberry Lemon Scones?
Traditionally, scones are split, spread with clotted cream and jam, and enjoyed with a pot of tea. For blueberry lemon scones, a light lemon curd, fresh whipped cream, or a simple strawberry jam complement the fruit and citrus flavors beautifully.
On what occasions or celebrations are scones like Blueberry Lemon Scones typically enjoyed in British and Irish culture?
Scones are a staple at afternoon tea gatherings, bridal showers, garden parties, and holiday brunches in the UK and Ireland. The bright blueberry‑lemon flavor makes them especially popular for spring and summer celebrations.
How does the Blueberry Lemon Scone fit into the broader British bakery tradition?
British bakery tradition values simple, quick‑baked goods that can be enjoyed with tea. This scone follows that tradition with a short mixing time, reliance on cold butter for lift, and a finish of a light glaze, showcasing the balance of tradition and modern flavor innovation.
What are the authentic traditional ingredients for British scones and what substitutes are acceptable for the Blueberry Lemon Scones recipe?
Traditional scones use self‑raising flour, butter, milk, and sometimes egg. In this recipe, fresh blueberries and lemon zest are modern additions. Acceptable substitutes include plain flour with extra baking powder, cold margarine for butter, and frozen berries added later to avoid excess moisture.
What other British dishes pair well with Blueberry Lemon Scones?
Serve them alongside a classic English tea, cucumber sandwiches, smoked salmon blinis, or a light fruit tart. A dollop of clotted cream and a spoonful of lemon curd also make an elegant pairing.
What are the most common mistakes to avoid when making Blueberry Lemon Scones at home?
Common pitfalls include over‑mixing the dough, using warm butter, adding too much liquid, and folding in berries too early. Each of these can lead to dense, tough scones or a soggy crumb.
Why does this Scrummy TV Blueberry Lemon Scones recipe use frozen butter and a light hand when mixing the dough?
Frozen butter stays solid longer while being incorporated, creating steam pockets that lift the scones. A gentle mix prevents gluten development, keeping the texture tender and flaky rather than tough.
Can I make the Blueberry Lemon Scones ahead of time and how should I store them?
Yes, you can bake the scones a day ahead and store them in an airtight container at room temperature. For longer storage, freeze the baked scones and reheat in a 175°C oven for 5‑7 minutes before serving.
What does the YouTube channel Scrummy TV specialize in?
The YouTube channel Scrummy TV specializes in approachable home‑baking tutorials, focusing on classic baked goods with friendly tips for beginners and visual step‑by‑step guidance.
How does the YouTube channel Scrummy TV's approach to British baking differ from other baking channels?
Scrummy TV emphasizes simplicity, using everyday pantry items and clear explanations, while also sharing personal anecdotes and encouragement for novice bakers, setting it apart from more technical or high‑production baking channels.
Last updated: August 28, 2026
