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Served warm with some butter or cream, these blueberry scones are just the thing to enjoy with a cuppa. Whip up a batch this weekend.

  • Makes16
  • Cook time15 minutes
  • Prep time10 minutes
Blueberry scones


  • 3 cups (450g) self-raising flour
  • 125g fresh or frozen blueberries
  • 2 tsp icing sugar mixture
  • 50g butter, chilled, chopped
  • 1 1/4 cups (310ml) milk
  • Extra milk, to brush

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C. Combine the flour, blueberries and icing sugar in a large bowl. Add the butter and use your fingertips to rub butter into the flour mixture until the mixture resembles fine breadcrumbs. Make a well in the centre.
  2. Step 2

    Add the milk to the flour mixture and use a round-bladed knife to stir in a cutting motion until a soft, sticky dough forms.
  3. Step 3

    Turn onto a lightly floured surface and gently knead until the dough just comes together (don’t overwork the dough). Use your fingertips to gently pat the dough out to a 3cm-thick disc.Use a lightly floured 5cm round cutter to cut 16 discs from the dough, reshaping the dough if necessary.
  4. Step 4

    Lightly dust a 20cm square cake pan with flour. Arrange the scones, side-by-side, in the prepared pan. Lightly brush tops with extra milk.
  5. Step 5

    Bake on the top shelf of the oven for 12-14 mins or until the scones are golden and sound hollow when tapped. Turn the scones onto a clean tea towel. Serve warm or at room temperature.