Blueberry Scones

These quick-to-mix scones may not be the prettiest, but they’re lighter than air and a joy to eat. Enjoy just-warm, if not glazing, or at room temperature.

By The Good Housekeeping Cookery TeamPublished: 28 May 2024

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This is the blueberry scone recipe everyone needs up their sleeve! It couldn't be easier (or tastier), it's sure to become your go-to baking recipe.

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Yields:

Prep Time:

15 mins

Cook Time:

17 mins

Total Time:

32 mins

Cal/Serv:

400

Ingredients

For the scones

250 g
self-raising flour
100 g
granulated sugar
1 tsp.
baking powder
125 g
unsalted butter, chilled and cubed
125 ml
double cream
1
medium egg
1 tsp.
vanilla extract
150 g
blueberries, see GH TIP

For the glaze, optional

50 g
icing sugar
2 tsp.
freshly squeezed lemon juice

Directions

1. Step 1Preheat oven to 220°C (200°C fan) mark 7 and line a large baking sheet with baking parchment. For the scones, in a food processor pulse the flour, sugar, baking powder and a pinch of fine salt until combined. Alternatively, mix in a large bowl. Add the butter and pulse/rub in with your fingertips until the mixture resembles coarse breadcrumbs.
2. Step 2In a jug, whisk the cream, egg and vanilla until combined. Add to the dry ingredients and pulse/mix just until the dough starts to clump together (and there’s very little visible dry flour).
3. Step 3Tip on to a work surface. Sprinkle over the blueberries and (without overworking the dough) gently mix and pat into a rough 20.5cm disc (it doesn’t need to be smooth on top). Using a sharp knife, slice into 8 wedges and arrange on the lined sheet, spacing apart (the wedges will spread). Bake for 15-17min, or until golden and risen.
4. Step 4Transfer to a wire rack and leave to cool (see intro). For the glaze, if making, sift the icing sugar into a small bowl and mix in the lemon juice. Drizzle over the completely cooled scones and allow to set for 10min before serving.

TO STORE

Once cool (and set, if glazed), keep in an airtight container for up to a day.

Per scone (with glaze):

Calories: 400
Protein: 5g
Total fat: 22g
Saturates: 14g
Carbs: 45g
Total sugars: 21g
Fibre: 1g

Baking recipes that are so easy, you could make them in your sleep

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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