Blueberry scones

12 (small) servings; 15 min preparation; 30 min cooking time.

This morning I wanted something light and not very sweet to accompany my coffee. Scones are ideal in this case, especially when you are not using a lot of sugar. 

Scones are supposed to be light and fluffy.You normally eat them with butter and jelly. Of course if you like sweeter desserts, you can use more sugar.


  • 270 g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp granulated sugar
  • 80 g cold butter, small pieces
  • 2 tsp lime juice
  • 180 ml milk
  • 1 egg

for the glaze:

  • 1 egg
  • 2 tsp heavy cream
  • 2 tbsp granulated sugar


Preheat the oven to 200 degrees C/400 degrees F.Wash the blueberries and put them in the freezer until you prepare the dough.Mix the dry ingredients in a bowl. Transfer to a food processor or continue to mix by hand.

Cut the butter in small pieces and add it to the flour. Press until fully incorporated.

Add lime juice, milk and the egg. Blend until smooth. Take the blueberries from the freezer and add them to the dough.

Spread a little bit of flour on the counter top. You can first put clean foil so that the dough doesn’t stick.

Make a square from the dough. Cut into pieces. Make them as big as you prefer. Transfer to a baking tray? covered with a piece of baking paper.

Make a glaze from the egg and cream. Brush the scones and sprinkle sugar on top.

Bake in the preheated oven for 25 min or until they are golden on top. Let the scones cool completely. Eat them with jelly or honey. Enjoy!

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