Blueberry scones with clotted cream and jam

(15 ratings)
Essentials magazine, blueberry scones
Essentials magazine, blueberry scones
  • Serves: 8-10

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Essentials recipe Triple tested: A British afternoon tea wouldn't be the same without fresh scones and the blueberries make a great summery twist. Brought to you by Essentials magazine


  • 225g self-raising flour, plus extra for rolling
  • 75g unsalted butter, diced, at room temperature
  • 60g caster sugar, plus 1tsp for sprinkling
  • 100g fresh blueberries
  • 1 large free-range egg, beaten
  • 3tbsp buttermilk

To serve

  • 227g clotted cream
  • 250g ready-made summer fruit compote

To keep scones light and airy, make sure you don't knead the dough - it needs very little handling.


  1. Heat the oven to Mark 6/200C. Sieve the flour into a large mixing bowl and add a pinch of fine salt. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs.
  2. Stir in the sugar and blueberries. Make a well in the centre and add the egg and buttermilk; mix using a round-bladed knife. With one hand, bring the mixture together to make a soft dough. Add a little more buttermilk if the mixture is dry.
  3. On a floured surface, roll the dough out to about 2.5cm thick. Using a cutter (6-8cm) cut out 8-10 rounds and transfer to a greased baking tray. Sprinkle with sugar.
  4. Bake for 20 mins until risen and golden. Allow to cool slightly before serving with clotted cream and fruit compote.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 389-311(kcal)
  • Fat 27.0g
  • Saturates 16.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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