Blueberry and vanilla scones recipe

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15 min


10 min

Scones are everybody’s favourite afternoon tea treat, and this recipe is a brilliant twist on the traditional taste. Try them with jam and clotted cream.


  • 225g Self raising flour
  • Small pinch of fine salt
  • ½ tsp baking powder
  • 50g caster sugar, plus 1 tsp for sprinkling
  • 75g unsalted butter, cubed at room temperature
  • 75g fresh blueberries
  • 2 tbsp soured cream
  • 1 large free-range egg
  • 1 tsp vanilla extract


  • Heat the oven to 200C/ mark 6.

  • Sift the flour and baking powder in to a large bowl, then stir in the salt and sugar. Add the butter and using your fingertips, rub in to the flour until it resembles bread crumbs. Stir in the blueberries.

  • In a jug, whisk together the soured cream, egg and vanilla. Add to the dry ingredients and mix with a round bladed knife, then bring together the mixture with your hands to form a soft dough. It’s important not to over-mix or knead the dough to keep the scones light.

  • Roll out the dough on a lightly floured surface to about 2 cm thick and cut out 8 rounds using a 6cm round cutter. Transfer to a lightly greased baking tray. Brush the tops with a little beaten egg and sprinkle with caster sugar.

  • Bake in the oven for 10-12 minutes until risen and golden. Transfer to a cooling rack.

  • Meanwhile, put the strawberries in a bowl. In a small pan, gently heat the sugar, vanilla extract together with 1-2 tbsp water, until the sugar has dissolved, then simmer for 2 mins until syrupy. Pour over the strawberries, toss and leave to cool until ready to serve.

Top tip for making Blueberry and vanilla scones

Serve the warm scones with a dollop of clotted cream and the vanilla strawberries

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(76 ratings)
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