Lemon Blueberry Scones

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This a very simple recipe for lemon blueberry scones, it uses the 'lemonade' scone making method. Which means a soft and light textured scone with no rubbing or cutting in of butter!

A halved Lemon Blueberry Scone served on a plate with jam and cream resting on the bench in front of the remaining batch of scones wrapped in a tea towel

Why This Recipe Works

  • Easy to make, the perfect scone recipe for kids
  • Soft scones packed with delicious blueberry and lemon flavours
  • Lovely by themselves, even better served with jam or lemon curd and a dollop of cream.


Ingredients you will need

  • Self-raising flour
  • Caster sugar
  • Blueberries
  • Lemon zest
  • Lemonade
  • Cream
  • Milk (optional)
All the ingredients to make the Lemon and Blueberry scones laid out on the bench

Ingredient Notes and Substitutes

  • Self-raising flour
  • Blueberries: You can use fresh or frozen blueberries. When baking I typically use frozen blueberries as they are good value all year round.
  • Lemonade: You need a store bought lemonade, it needs to be a soda and you need to choose the standard version not a diet lemonade.
  • Caster sugar: These scones can be made without sugar, but I find the final texture and flavour was quite a bit better with a little caster sugar added to the recipe. If you are going to skip the sugar you will need the smaller measures of lemonade and cream I mention in the recipe.
  • Cream: Types of cream vary around the world, it is the fat content that is important to make sure they behave in the same way in baking. In New Zealand our standard cream (which I used) has a fat content of 35 grams per 100 mLs and is not thickened. Overseas this type of cream might called heavy cream. Double cream has a higher fat content again at around 48-50%. Essentially what I'm saying is look for a cream with a fat content of around 35% when you make these scones.
  • Milk (optional): The milk is just for glazing the scones before baking and can be skipped.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used self-raising flour, cream and frozen blueberries from their range in this recipe.


Step-by-step instructions

Below are illustrated step-by-step instructions to make my Lemon Blueberry Scones recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Step one: Place the self-raising flour and caster sugar in a bowl and whisk to combine. As the blueberries and lemon zest in a bowl. Mix gently so that the blueberries are well dusted in the flour.

Self-raising flour, blueberries, and lemon zest placed in a glass bowl on a bench and being mixed with a wooden spoon
Blueberries tossed in the flour and sugar mix in a glass bowl with a spatula resting against the side.

Step two: Add the lemonade and the cream, combine gently with a wooden spoon

Lemonade and cream being added to the dry ingredients in the glass by an adult hand and a child's hand

Step three: Tip your ball of scone dough onto a floured surface. Gently work the dough into a sheet that's approximately 3cm thick (just over an inch) you can either cut your into squares with a knife, or use a round cookie cutter for round scones

The scone dough mixed together in a glass bowl resting on the bench with a spatula resting against the side.

Step four: Place your scones on a lined baking tray, brush the top of each scone with a little milk.

A lined baking tray resting on the bench with wedges of unbaked scone laid out in a circular form with a hand using a brush to apply milk to the top of each.

Step five: Bake for 10-15 minutes until the scones have risen and are golden.

A lined baking tray resting on the bench with wedges of baked scones laid out in a circular form.

Step six: Place on a rack with a tea towel over the top.

Enjoy!



One baked blueberry scone resting on a plate next to the remainder of the batch of scones which is resting in a soft pink tea towel and one ramekin filled with jam and another with whipped cream and a plate with three lemons


Tips and FAQs

Here is how you can make these Lemon Blueberry Scones perfectly every time!

  • If your scone dough is a little dry, add a tablespoon of cream and a tablespoon of lemonade until the desired texture is met.
  • Serve your lemon scones with lemon curd, or blueberry compote and a dollop of cream.
One baked blueberry scone resting on a plate with a drizzle of honey and cream on top which is sitting in front of the remainder of the batch of scones on the lined baking tray,

A triangular shaped blueberry scone on a side plate with bowls of cream, sauce and lemons in the background.
A blueberry scone topped with cream above a plate of more scones wrapped in a pink tea towel.

Lemon Blueberry Scones

An easy lemon scone recipe made with lemonade and cream, studded with blueberries.
Print Pin Rate
Course: Baking
Cuisine: New Zealand
Keyword: lemon scones, blueberry lemon scones, lemon blueberry scones
Servings: 6 large scones
Calories: 292kcal

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Ingredients

  • 2 Cups Self-raising flour
  • ¼ cup caster sugar If you are making this recipe without the caster sugar reduce the measure of cream and lemonade to ½ a cup each (125 mLs)
  • ½ teaspoon salt
  • ¾ Cup Blueberries
  • 1 Tablespoon lemon zest
  • 150 millilitres lemonade ½ cup plus 2 Tablespoons
  • 150 millilitres cream ½ cup plus 2 Tablespoons
  • a little milk (optional)

Instructions

  • Preheat your oven to 180 degrees celsius (360 F).
  • Place the self-raising flour, caster sugar and salt in a bowl. Whisk until combined.
  • Add the bueberries and lemon zest in a bowl. Mix gently so that the blueberries are well dusted in the flour.
  • Add the lemonade and the cream, combine gently with a wooden spoon until a soft dough forms.
  • Tip your ball of scone dough onto a floured surface. Gently work the dough into a sheet thats approximately 3cm thick (just over an inch) you can either cut your into squares with a knife, or use a round cookie cutter for round scones
  • Place your scones on a lined baking tray, brush the top of each scone with a little milk.
  • Bake for 10-15 minutes until the scones have risen and are golden.
  • Place on a rack with a tea towel over the top.
  • Enjoy

Video

Notes

  • If your scone dough is a little dry, add a tablespoon of cream and a tablespoon of lemonade until the desired texture is met.
  • Serve your lemon scones with lemon curd, or blueberry compote and a dollop of cream.
  • Blueberries: You can use fresh or frozen blueberries. When baking I typically use frozen blueberries as they are good value all year round.
  • Lemonade: You need a store bought lemonade, it needs to be a soda and you need to choose the standard version not a diet lemonade.
  • Caster sugar: These scones can be made without sugar, but I find the final texture and flavour was quite a bit better with a little caster sugar added to the recipe. If you are going to skip the sugar you will need the smaller measures of lemonade and cream I mention in the recipe.
  • Cream: Types of cream vary around the world, it is the fat content that is important to make sure they behave in the same way in baking. In New Zealand our standard cream (which I used) has a fat content of 35 grams per 100 mLs and is not thickened. Overseas this type of cream might called heavy cream. Double cream has a higher fat content again at around 48-50%. Essentially what I'm saying is look for a cream with a fat content of around 35% when you make these scones.
  • Milk (optional): The milk is just for glazing the scones before baking and can be skipped.

Nutrition

Serving: 1scone | Calories: 292kcal | Carbohydrates: 45g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 203mg | Potassium: 82mg | Fiber: 2g | Sugar: 14g | Vitamin A: 381IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 0.5mg

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