Easy & Fluffy Blueberry Scones

Big, fluffy blueberry scones that taste fresh from the bakery! Juicy blueberries, crunchy demerara sugar, and perfect for breakfast or brunch.

5 from 1 vote

Course: Easy Baking

Cuisine: British

Prep Time: 15

Cook Time: 25

Servings: Scones

330 g (2 ½ cups) plain flour + extra for dusting
3 tablespoons (3 tablespoons) caster sugar
1 ¼ tablespoons (1 ¼ tablespoons) baking powder
115 g (4 oz) cold butter, cubed (salted or unsalted is fine)
1 (1) egg
175 ml (6 floz) whole milk + a little extra for brushing the tops of the scones
1 (1) lemon, juice and zest
150 g (5 2/7 oz) fresh blueberries
1 tablespoon (1 tablespoon) demerara sugar for sprinkling over top of the scones before baking

Preheat the oven to 160ºc and line a baking tray with nonstick baking paper.
Weigh the flour into a mixing bowl and add in 3 tablespoons of sugar and baking powder. Give it a quick whisk. Add in the cold cubed butter. Rub the butter into the flour until it looks like coarse breadcrumbs. You may have some larger bits of butter and that is absolutely fine. Zest the lemon and add that to the flour and butter mixture.
Measure out the milk and squeeze the juice of the lemon into it. This will instantly sour the milk making homemade buttermilk. Give it a quick whisk and add in the egg. Pour the buttermilk into the mixing bowl and add in the blueberries. Mix the dough gently but make sure that all the flour is incorporated.
On a floured surface shape the dough into a flat, round disc about 1 ½ cm thick. This dough is a little on the sticky side so make sure you dust your hands and the top of the dough with some flour. Cut the disc of dough in half and then cut each half into 3. So you have a total of 6 scones.
Brush the tops with milk and sprinkle with some demerara sugar or regular caster sugar if that's all you have. Bake in the preheated oven for 20-25 minutes and check them.
Leave them to cool for a few minutes before serving with butter and or clotted cream.

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