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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. 
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Category: Afternoon Tea
Type: Scones
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 Scones
Author: Jane's Patisserie

Ingredients

  • 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.

Instructions

  • 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! 

Notes

  • 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

ENJOY!

Find my other Afternoon Tea Recipes on my Recipes Page!

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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.

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24 Comments

  1. Louise Casson on July 28, 2021 at 6:46 pm

    5 stars
    I made these today and the recipe is perfect. The scones are delicious. The dough needs a good mixing when the milk is added so that it become more doughy and less wet. Be patient! Plenty of flour on the work surface meant it was perfect for rolling. Blueberries were kept in the fridge prior to adding and this stopped them making the dough soggy. I added lemon zest to the dough for added lemony flavour. I made one large scone (I don’t have any cutters), topped it with lemon zest and sugar, and baked it for 40 minutes. These have gone down a treat, served with clotted cream and either lemon curd or blueberry jam. Another fab recipe! Thanks!

  2. Marie on June 11, 2021 at 9:35 am

    Hi Jane, I’m wanting to make some Lemon & Coconut Scones do you think this recipe would work if I just replaced the blueberries with desiccated coconut? Many thanks

    • Jane's Patisserie on June 14, 2021 at 11:08 am

      Hiya, this is more likely to dry out the sponge because it weighs so little so it may be worth adding 1/4-1/3 and see how it goes x



  3. Julie Thornton on May 24, 2021 at 10:22 am

    5 stars
    I made these for the weekend Jane, and honestly I’ve tried quite a few scone recipes but these were my best yet! They were delicious & a massive hit! I’ll definitely be trying more of your scone recipes now 🙂 Thank you for all your amazing recipes – we are so spolit for choice! I can’t recommend your recipes highly enough!

  4. paulette williams on May 6, 2021 at 2:10 pm

    5 stars
    Love these scones. My daughter made them for me as part as my birthday treat and they were soooo…. delicious. Thank you for the recipe. I’ve just made some more! Just one question, do they freeze ok?
    Thank you!!!

    • Jane's Patisserie on May 8, 2021 at 2:19 pm

      Hello! Aww how lovely I am so glad you enjoyed them! Yes they freeze fine x



  5. Lara on 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 on 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



  6. Lucy on March 14, 2021 at 7:42 pm

    5 stars
    Amazing!!

    So tasty with a blob of lemon curd and cream!

  7. Gillian Billyard on October 10, 2020 at 9:25 am

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

  8. sophie on 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 on 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



  9. Eva McCullough on 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

  10. Tabitha on 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.

  11. Lindri on June 6, 2020 at 10:59 am

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

  12. Eliza on 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 on 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!!



  13. Betsy on 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.

  14. Rick Evans on 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 on 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.



  15. Janice on 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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