Blueberry Lemon Scones


1 3/4 cup plain flour
3 tbsp plain sugar
2 tsp baking powder
1/4 tsp salt
2 heaped tbsp lemon zest
6 tbsp cold butter
1/3 cup dried blueberries
1/2 tsp lemon extract
3-6 tbsp lemon juice


Preheat oven to 200'C.

In a bowl, combine flour, sugar, baking powder, salt and lemon zest.

With two knives, cut in the butter and combine in flour mixture with hands until it resembles course crumbs.

Stir in blueberries

Add lemon extract and slowly mix in lemon juice until dough holds together.

Place dough onto baking paper and form a circle. Cut out 8 triangular scones.

Place scones about 5 cm apart on baking paper and sprinkle a little sugar on top.

Bake for 12-15 minutes or until scones are slightly brown. Remove from oven and let cool for 5 minutes before serving.

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