Lemon Blueberry Scones

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An easy lemon scone recipe made with lemonade and cream, studded with blueberries.

Prep Time10

Cook Time10

Total Time20

Course: Baking

Cuisine: New Zealand

Keyword: lemon scones, blueberry lemon scones, lemon blueberry scones

Servings: large scones

Calories: 292kcal

Author: Stacey

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)

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

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.