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Blueberry Scones with Lemon Glaze

Course Dessert, Snack
Keyword antioxidants, Blueberry, glaze, scones
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes


  • 2 cup plain flour
  • 2 tsp baking powder
  • 115 g butter cold and grated
  • 1 egg
  • 1 tsp vanilla
  • ½ cup milk
  • Zest of one lemon
  • 1 cup frozen blueberries


  • 1 cup icing sugar
  • 2 tbsp lemon juice


  • Preheat the oven to 170C and line a baking tray with baking paper.
  • Combine the plain flour and baking powder in a bowl and use your hands to rub in the butter to form a roughly crumb. Add in the egg, vanilla, lemon zest and milk and bring together with your hands or a blunt knife until it all combines together. Carefully fold in the blueberries. Be quick, so that the blueberries don’t run turning the whole batter blue.
  • Tip out onto a floured bench and form into a rough 8inch circle. Cut into 8 wedges and then spread out on prepared baking tray. Bake in the oven for 10-12min until golden. Allow to cool slightly.
  • Meanwhile prepare the glaze. Combine the icing sugar and lemon juice in a bowl. When the scones have cooled slightly drizzle with the glaze.