Blueberry and Lemon Scones

Prep: 10 minutes Cook: 10 minutes Serves: 12 Print


  • 500g McDougalls Scone Mix
  • 1 lemon, zested
  • 250ml water
  • 60g blueberries
  • 1 egg for glazing
  • 180g blueberry jam
  • 400g clotted cream


Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten

Suitable for



  1. Pre heat the oven to 200˚C, 400˚F, gas mark 7.
  2. Place the McDougalls Scone Mix and lemon zest in a bowl. Using a dough hook, blend in the water just until a soft dough is formed. Add the blueberries and mix through. Do not overmix.
  3. Knead on a lightly floured surface, and then roll to 13mm (½ ”) thickness and cut into rounds using a 5cm (2”) cutter.
  4. Place the scones onto a greased baking tray and leave to rest for 15 minutes.
  5. Brush with beaten egg and bake for 10 minutes or until golden brown.
  6. Serve warm or cold with cream and jam.
Chef Tips: Scones are a great afternoon offer, why not make different flavours, chocolate chip, or try with raspberries or cherries?
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