Lemon Blueberry Scones!

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Delicious Fresh Lemon and Blueberry Scones with Clotted Cream and Lemon Curd.

I am a massive fan of Afternoon Tea, and Afternoon Tea just wouldn’t be the same without Scones. I’ve been to a fair few different places for Afternoon Tea such as my local cafes, the Savoy in London, and some random spas in the country side… and Scones are an integral part. It’s kind of like a right of passage in an Afternoon Tea. Without them… surely its just delayed lunch or early dinner?!

I have my Classic Buttery Scones and my White Chocolate & Cranberry Scones, and my Fruit Scones on my blog already, and I love them all. However, as you might have been able to tell, I am really into my Lemon and Blueberry themed goods at the moment… and scones are no different. Who doesn’t like the idea of a little pocket of fresh Blueberry in a scone?!

I have made these a good few times now to work out what I like best, and to be honest… they’re basically a carbon copy of my Fruit Scones, but swapped over. Add in a little more fresh lemon juice, a little lemon zest, and some fresh blueberries… and you’re on to a winner.

I have tried this recipe with frozen blueberries, and it got a little messy. I did use a few too many frozen blueberries, which might have contributed to the issue. Even when I reduced them, when I was kneading them into the dough, I found it was just creating so much moisture in the dough itself, and I hadn’t even baked them yet.

You can obviously give the frozen blueberries a go, and you will probably have much more luck than me… but I just preferred the fresh. You don’t want to out looooads into it, otherwise you’ll have a moisture issue. I found the 150g of fresh blueberries to be perfect!

I decided to serve my Lemon & Blueberry Scones with some of my Homemade Lemon Curd, and a massive dollop of Rodda’s Clotted Cream. Honestly? You can NOT beat Rodda’s. It’s made in Cornwall, and it just has the most wonderful taste in the world. I would happily top all of scones and pudding and everything with Rodda’s clotted cream if it was acceptable.

You could use Blueberry Jam on top, which I have also done, alongside the clotted cream, and it was INCREDIBLE. However, I was in a bit more of a Lemon Mood when I made these particular ones that I decided to photograph.

Out of the batch you don’t get ~loads~ of scones, but as a relatively small family, about 7-8 decent sized scones is the best. You can make smaller ones, or even just make a large batch of dough, and score it into triangles (like they do in America mainly) but whatever. Scones are scones, and I LOVE these ones. Enjoy!

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Lemon Blueberry Scones

Delicious Fresh Lemon and Blueberry Scones with Clotted Cream and Lemon Curd. 
4.43 from 7 votes
Print Pin Rate
Category: Afternoon Tea
Type: Scones
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 Scones
Author: Jane's Patisserie


  • 100 g Cold Unsalted Butter
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 350 g Self Raising Flour (plus extra for dusting)
  • 50 g Caster Sugar
  • 2 tbsp Lemon Juice
  • 190 ml Whole Milk
  • 150 g Fresh Blueberries
  • 1 Egg, beaten, for glazing.


  • Preheat your oven to 220C/200C Fan, and place a lined tray in the oven to preheat. 
  • Tip the Flour, Salt, Baking Powder, and Butter into a food processor and pulse until the mixture resembles bread crumbs. 
  • Pour the mixture into a large bowl, and stir in the sugar.
  • Alternatively, you can cut the cold butter into small cubes, and rub the mixture together between your fingers to get the breadcrumb texture if you don't have a food processor 
  • Add the Lemon Juice in. 
  • Heat the Milk in the microwave or on the hob so it becomes warm, but not hot. I usually heat it for about 30-40 seconds in the microwave. 
  • Add the Milk into the rest of the Mixture, and stir with a spatula as it'll be very wet at first. 
  • Make sure the dough is mixed well, and add in the blueberries. 
  • Sprinkle some extra flour onto the work surface, and turn the dough out onto it and gently roll it out, or press it down, to be about 4/5cm thick. 
  • Using a 5cm cutter, cut out the scones - you'll have to re-roll the mixture a couple of times to get them all out of the mix. 
  • Take the tray out of the oven, and put the scones onto it. Brush the top of the Scones with the beaten egg mixture and bake in the oven for 10 minutes. 
  • Leave to cool for at least 10 minutes once they're out so you don't burn yourself. And then, enjoy! 


  • You could easily make smaller or bigger scones if you wanted, but adjust the baking times accordingly. 
  • These are best on the day of baking, but they will last for two days after. 
  • I have tried these with frozen blueberries, and in my opinion it doesn't work. They produce too much liquid and ruin the scones. 
  • You could swap the fruit for others, but beware blueberries are quite small and everything else is larger. Keep to the same amount, but chop up the fruit so they're not too big. 
  • I served mine with a dollop of Rodda's Clotted Cream, and Homemade Lemon Curd


Find my other Afternoon Tea Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Lara
    March 23, 2021 at 3:54 pm

    Don’t know why but my mixture was so so wet. I used everything exactly as on the recipe but ended up having to add so much more flour to get it to a slightly workable state! 😐 I’d add the liquid gradually next time to make sure that same didn’t happen. Would also add some lemon zest and I didn’t get much lemon flavour. With lemon curd on top though, they were lovely.

    • Jane's Patisserie
      March 26, 2021 at 1:58 pm

      Hello! You can definitely add the liquid slower but it may be down to the fruit – the water content can vary and cause problems sometimes. Adding more flour is no issues x

  • Lucy
    March 14, 2021 at 7:42 pm

    5 stars

    So tasty with a blob of lemon curd and cream!

  • Gillian Billyard
    October 10, 2020 at 9:25 am

    5 stars
    First time I’ve made these and it won’t be last. Delicious

  • sophie
    August 12, 2020 at 7:04 pm

    3 stars
    Taste wonderful but too wet a mix for me had to add a tonne of flour and had to just use my hands to scrape them onto the tray as too wet for the cutter.

    • Jane's Patisserie
      August 24, 2020 at 9:31 pm

      That will most likely be the blueberries – sometimes it can do that and flour will fix it x

  • Eva McCullough
    July 21, 2020 at 2:53 pm

    Hey Jane!
    I have a scone MIXTURE at home and all I need is to add the water, how much should I add?

    Thanks x

  • Tabitha
    June 21, 2020 at 11:55 am

    We often make ‘vegan’ scones. We use the stork baking block instead of butter and either oat milk, or a nut based milk. We make them for a dairy intolerant family member so you’d need to double check that the ingredients Ive suggested are 100% vegan.

  • Lindri
    June 6, 2020 at 10:59 am

    Hi just wondering if frozen blueberries would be ok to use?

  • Eliza
    May 6, 2020 at 3:08 pm

    3 stars
    I so wanted these to be amazing but the mixture was way too wet 😭 could be me but I had to add a tonne more flour to be able to work with the dough. However – I got there in the end and despite them not being pretty, they taste good!

    • Jane's Patisserie
      May 12, 2020 at 1:02 pm

      Ohh no! I’ve honestly never had the mixture be too wet – did you substitute anything at all due to lock down? Or use a different milk/flour? Sometimes even the smallest substitute can make a big difference!!

  • Betsy
    May 4, 2020 at 12:54 pm

    5 stars
    These scones were absolutely delicious! We forgot to add lemon zest which would have given them even more of a lemon kick but they still went down a treat and we will definitely add some to the next batch.

  • Rick Evans
    April 22, 2020 at 10:24 am

    5 stars
    Can you make a vegan version and what would you recommend using instead of utter and milk

    • Jane's Patisserie
      April 22, 2020 at 1:12 pm

      I have vegan scones on my list of things to make, but you can try using vegan butter, and vegan milk.

  • Janice
    February 3, 2019 at 2:47 pm

    5 stars
    As if those scones aren’t delicious enough on their own, you go and add two of my favourite things: lemon curd AND clotted cream – swooning here!


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