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Blueberry scones

Scones are a traditional feature of a high tea, but are also super tasty at breakfast or with a cup of coffee. This version is a little lighter and we've added blueberries. So no need to restrict yourself to one helping - treat yourself to two!

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Blueberry scones

  • 125 g butter, at room temperature
  • 150 g icing sugar
  • 1 tbsp honey
  • ½ tsp cinnamon
  • 3 eggs
  • 500 g flour
  • 25 g baking powder
  • 150 ml milk
  • Blue Berries Product Photo
    150 g blueberries

Kitchen tools

  • MIxer
  • Baking paper

Preparation method

  1. Preheat the oven to 190 °C.
  2. Beat the butter with the icing sugar, honey, cinnamon and 2 eggs using the mixer until light and airy. Sieve the flour and baking powder over the mixture. Mix briefly. Stop mixing as soon as all the ingredients are combined in a batter. Add half the milk to the batter and mix, then add the other half and mix. Fold the blueberries into the batter.

Divide the batter into approx. 20 equal portions. Shape them into balls. Place them on a baking tray lined with baking paper. Beat the remaining egg and brush the top of the scones with the egg. Bake the scones in the middle of the oven for approx. 14 minutes until golden brown and cooked through.

Nutrition value per piece

185 kcal
5 g
6 g
4 g
27 g
10 g
1 g

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