FOODLOVER magazine


Blueberry Cream Scones         

These beautiful buttermilk scones and crumbly and creamy. With a hint of sweet blueberry they a delicious with lashings of clotted cream.

Blueberry Cream Scones

  • 250g plain flour  
  • Half tsp salt 
  • 50g caster sugar 
  • 1 tbsp baking powder  
  • 90g cold butter, cut into pieces 
  • 2 large eggs, beaten 
  • 80ml fresh cream  
  • Half tsp vanilla extract                         
  • 1 tbsp lemon zest 
  • 175g fresh blueberries 


  • 2 tbsp melted butter  
  • 2 tbsp caster sugar 
  1. Preheat the oven to 190C/gas 5. Sift the dry ingredients together in a bowl. Add the butter and rub it into the dry ingredients with your fingers. 
  2. Stir the eggs, cream, vanilla extract and lemon zest together. Add to the dry ingredients and stir until just combined, then stir in the blueberries. 
  3. Place the dough on a floured counter. Pat it into a 3cm thick rectangle. Use a cookie cutter or cup to cut the dough into circles. 
  4. Brush the scones with melted butter and sprinkle with sugar. Bake for 20 mins, or until lightly browned and a cake tester inserted into a scone comes out dry. Cool completely on a rack. 


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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.