Recipe: Blueberry Scones

The “blizzard: made me do it! I used a couple of tricks from my Aussie catering days to make these. Using sparkling water helps to make the scones lighter and cooking the scones close together helps them rise. Twisting the cutter is a trick from the great Australian chef, author and restaurateur Stephanie Alexander, that helps scones rise to greater heights too.

Blueberry Scones


  • 2c self rising flour
  • 1/4 c superfine sugar
  • 6T unsalted, cold butter, cut into small pieces
  • 1/4 c cream or milk (I did not have any milk so I used cream)
  • 3/4 c of seltzer or sparkling mineral water
  • 1/2 c dried blueberries, tossed in a little flour

Preheat oven to 375. Mix self-raising flour (you could sift it, but I did not— I’m lazy when it comes to sifting) in a large bowl. Cut butter into flour with a pastry cutter or two knives or your fingers until mixture resembles breadcrumbs. Make a well in the center. Mix cream and seltzer and pour into the well. Mix with a knife until mixture forms a soft dough, adding more liquid if need be, incorporating the blueberries as you stir. Turn onto a lightly floured surface. Lightly knead until smooth (don’t over knead the dough or the scones will be tough). Gently shape dough into a 1.5” high shape. Cut with a floured round cutter twisting the cutter as you cut the dough rather than pushing straight down. Press leftover dough together and cut more scones (I used a 2” cutter and got about 16 mini scones). Place scones about 1/4” apart on a lightly floured baking tray. Brush the top of each scones with some cream. Bake for 20 minutes or until golden. Cool on a rack or serve warm. For a glorious afternoon tea scone party serve with double cream, delicious jam and pots of tea — HEAVEN!!!!

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