• 2 cups (250g) Plain flour + extra for dusting
  • 6 Tablespoons (75g) Sugar
  • 1 Lemon
  • 2 and ½ teaspoons Baking powder
  • ½ teaspoon Salt
  • ½ cup (115g) Butter, frozen
  • ½ cup (120ml) Cream + 2 tablespoons for brushing
  • 1 Egg
  • 1 and ½ teaspoons Vanilla essence
  • 1 heaped cup (180g) fresh or frozen Blueberries


  • 1 cup (120g) Icing sugar
  • 3 tablespoons Lemon juice


  1. Preheat the oven to 200C.
  2. Line a baking tray with baking paper.
  3. Wash the lemon under hot water, dry and zest.
  4. Place flour, sugar, lemon zest, baking powder and salt into a big bowl and mix.
  5. Grate the butter using a box grater and add to the flour mix. Rub the butter into the flour mix using your fingertips only. Your palm is warm and will melt the butter. The mix should resemble coarse breadcrumbs.
  6. In a medium bowl whisk the cream, egg and vanilla essence together.
  7. Drizzle the wet ingredients over the flour mix, add the blueberries, then mix carefully with a knife until everything is combined.
  8. Turn the dough out onto the baking tray and form into a disc. The dough will be quite sticky.
  9. Cut the dough into 8 wedges and arrange the wedges on the baking tray with space in between.
  10. Place 2 Tablespoons of cream into a small bowl and with a pastry brush the scones with cream.
  11. Bake for ca.25 minutes or until golden brown around the edges and lightly brown on top.


While the scones are in the oven make the icing:

  1. Juice the lemon and place 3 Tablespoons of juice and the icing sugar into a bowl. Stir until the icing is smooth.
  2. Once the scones are baked, let them cool down for a few minutes and then drizzle them with lemon icing. This will prevent them from drying out and add flavor.

 Adapted from:


  • Cutting board and knife
  • Scale
  • 1 large bowl
  • 1 medium bowl
  • 1 small bowl
  • Bowl for rubbish
  • Juicer
  • Zester
  • Grater
  • Spoon and cup measures
  • Baking tray and baking paper
  • Pastry brush

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