Lemon and Blueberry Scones

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  • 800g (6 cups or 28 oz) flour
  • 6 teaspoons baking powder
  • 3 tablespoons sugar
  • 300g (10.5oz) chilled butter
  • 1 3/4 cups cold milk
  • 1/2 cup lemon curd
  • 1 ½ cups blueberries (can use frozen)
  • 2 cups icing sugar
  • 1 teaspoon vanilla extract


Blueberry, Lemon Curd Scones
Preheat the oven to 200 C.
Sift the flour, baking powder and sugar into a large bowl and rub in the butter until the mixture resembles coarse breadcrumbs.
Make a well in the centre of the dry ingredients and pour in the milk , quickly mixing with a knife to make a soft dough.
Turn the dough out onto a lightly floured surface and roll into a rectangle 40 x 50cm. Cut the rectangle in half.
Spread one surface with lemon curd and sprinkle with blueberries, place the second half on top. Cut into 15 pieces and place on a cold baking tray.
Bake for 12-15 minutes until golden.
Mix the icing sugar, vanilla and enough water to make a firm icing. Ice scones when slightly warm.

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