Blueberry & Lemon Scones

These scones are extra buttery, flakey, loaded with blueberries, lemon zest and topped with the sweetest lemon juice and poppy seed glaze. Quick, easy and packed with delicious flavours. 


  • No lemon? Any citrus fruit will work.
  • No poppy seeds? You can leave them out.
  • Vegan? Use dairy-free milk and vegan butter (not margarine!).
  • No vanilla extract? Swap for almond extract.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 2


For the scones:

80 g Blueberries

1 tbsp Lemon zest

210 g Self raising flour

1 tsp Baking powder

a pinch of Salt

80 g Butter (or vegan butter )

160 ml Milk of choice

1 tsp Vanilla extract

For the glaze:

80 g Icing sugar

2 tbsp Lemon juice

1 tbsp Lemon zest

2 tsp Poppy seeds


  1. Preheat the oven to 220 C/200 fan/gas mark 7 and line a large baking tray.
  2. Add the flour, baking powder and salt to a large mixing bowl. Cube the butter and add it to the flour.
  3. Rub the butter into the flour with your fingers until the mix looks like fine crumbs.
  4. Make a well in the centre, then add the milk and vanilla. Stir quickly using a knife.
  5. Add the blueberries and lemon zest. Mix until combined.
  6. Put your tray in the oven to heat it. Scatter some flour onto your work surface and place the dough on top. Sprinkle some flour over the dough and get a little on your hands, then fold the dough over 2-3 times until smooth.
  7. Push the dough into a round ball about 4 cm deep, then use a glass or cutter to cut out 3 scones.
  8. Press what’s left of the dough back into a round to cut out another 3 scones. Repeat until all you've used up all the dough.
  9. Take your tray out of the oven, then carefully put the scones on top. Bake for 12-15 minutes, until risen and golden.
  10. In the meantime, make the glaze. Sift the icing sugar into a medium bowl, then add the lemon zest and poppy seeds.
  11. Whisk in the lemon juice, until smooth. Remove the scones from the oven and place on a cooling rack, making sure to have a tray under.
  12. Once the scones have cooled down a bit, drizzle the lemon glaze over each one.
  13. Enjoy!
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How to store

Store in an airtight container, at room temperature, for up to 3 days or in the freezer for 1 month. If freezing, leave to cool first. Defrost, then put in a low oven (about 160 C/140 fan/ gas mark 4) for a few minutes to freshen them up.


The scones are delicious served on their own, but could also be enjoyed with lemon sorbet or clotted cream.

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