Light, tasty and colourful, these are a delight to bake and a delight to eat.

Makes: 10

Time: Not long at all – about 30 minutes

Difficulty: Dead easy

Ingredients

500g/1lb 2oz self-raising flour
1 tsp baking powder
125g/4.5oz caster sugar
60g/2oz unsalted butter
75g/2.5oz cream cheese
Zest of 2 lemons (one in the mix, one to decorate)
100g/3.5oz blueberries
About 150ml/5.5fl oz milk or buttermilk
Half an egg or some milk for glazing

Method

1. Preheat the oven to 190C / fan 170C / 375F / Gas 5. Line or grease 1 or 2 baking trays.

2. Sift the flour and baking powder into a large bowl and add the sugar. Add the butter and cream cheese in small “blobs” then use fingertips to rub in until the mixture resembles fine crumbs.

3. Add the blueberries and zest from one lemon. Stir to mix in. (N.B. You can cut a few of the blueberries in half if you want a nice “splurge” of fruit and colour.)

4. Add enough milk or buttermilk to make a soft dough. Knead briefly then turn out onto a lightly floured surface. Roll or pat the dough out to about 3cm thick and stamp out scones with a 6cm or 7cm cutter. (flour the cutter each time)

5. Place them well apart on the baking trays. Brush the tops with egg or milk and add the zest from the second lemon. Bake for 12 – 18 minutes until well risen and golden. Once baked, place on a wire rack to cool.

I hope you enjoy baking and eating these scones. For more scone recipes click here. If you’d like to make a comment or ask a question please do, via the contact page, or have a look at the rest of my site for lots of other great sweet and savoury recipes.

Here are three more of my scones that you might like to try:

Cheddar and Parsley