Blueberry, Lemon and Cinnamon Scones

, from Issue #12. August, 2015
Photography by Minka Firth.
Blueberry, Lemon and Cinnamon Scones


450 grams plain flour
½ cup sugar
4 teaspoons baking powder
pinch of salt
fine zest of 1 lemon
200 grams cold butter, diced
1½ cups frozen blueberries
1¼ cups buttermilk
1 egg
70 grams sliced almonds
¼ cup melted butter
¾ teaspoon cinnamon
4 teaspoons sugar


Preheat the oven to 180oC.

Combine the flour, sugar, baking powder and salt in a large bowl.

Add the lemon zest and butter and rub into the flour with your fingertips. You want to end up with a coarse mixture with pea sized pieces of butter to ensure shortness when baked. Add the frozen blueberries and toss to coat in the flour. Combine the buttermilk and the egg and tip into the bowl.

With as few strokes as possible, use a fork to stir until the mixture is just holding together. Take care not to crush the blueberries or the juice will turn the dough purple. Tip onto a well floured bench. The dough will be soft and shaggy looking. Flour your hands and gently bring the dough together and shape into a long rectangle about 3 cm thick. Do not use a rolling pin. Combine the almonds and melted butter and scatter over the dough. Sprinkle generously with the combined cinnamon and sugar. Use a sharp knife to cut the dough into 10-12 triangles. Transfer them to a lined baking sheet and bake for 30-35 minutes or until a good golden brown.

Serve warm. Butter and lemon curd would be great accompaniments. Makes 10-12

The dough can be made in the food processor up until adding the blueberries. Take care not to over mix and lose the pieces of butter. Frozen raspberries can also be used.