Blueberry and Hazelnut Scone Recipe!

blueberry hazelnut scone recipe

The weather is improving and there’s nothing I like better than afternoon tea in the sun. In my mind you can’t have a summer tea without scones with jam and cream, but that doesn’t mean your scones have to be traditional or plain. I created this brand new Blueberry and Hazelnut Scone Recipe and it’s really tasty topped with blueberry jam and lashings of whipped cream!

What You’ll Need

250g/ 9oz Self Raising Flour

30g/ 1oz Butter (softened)

85g/ 3oz Caster Sugar

30g/ 1oz Blueberries

30g/ 10z Chopped Hazelnuts

1 Egg

150ml Milk


Step 1

Preheat the oven to 220C/ 425F/ Gas Mark 7. Rub together the butter and flour, then mix in the sugar and blueberries.

Step 2

In a measuring jug combine the milk and egg using a small whisk or fork.

Step 3

Make a well in the centre of the flour mixture and pour in the liquid from the jug. Reserve a little of the milk mixture to glaze the scones before baking later.

Step 4

Using your hands bring together the ingredients to make a dough, if you find it too sticky then add a little flour until you reach the desired consistency. Don’t worry if you ‘pop’ some of the blueberries this will add colour to your finished scones, in fact I pop them on purpose 🙂

Step 5

Turn the dough out onto a floured surface and knead lightly. Using a rolling pin roll into a round about 2cm thick. Cut into scone shapes using a round cutter (or alternatively you can cut into squares using a sharp knife).

Step 6

Place the scones onto a lined baking tray. Pop them into the fridge for 20 minutes. Finally glaze the scones with the left over milk mixture and bake for 10-12 minutes.

Serve with blueberry jam or compote and oodles of whipped or clotted cream 🙂


Lavender Scones Recipe

In the midst of an English summer, when the sun actually does decide to shine, I really enjoy having a proper afternoon tea with cakes, biscuits and of course friends to share it with. One of my all time favourite delights is Lavender Scones with lashings of jam and cream. I’ll leave you all to debate that most contentious of questions; does the jam go first or the cream? You can probably guess my preference by the photos, I ought to slip in here that the order I use is the same as dictated by the Ritz Hotel (well if it’s good enough for the Ritz…)


What You’ll Need

8 oz/225gms self raising flour

2 level teaspoons baking power

Pinch of salt

2 oz/60gms margarine

2 oz/60gms caster sugar

2 rounded teaspoons of dried lavender flowers

5 fluid ozs/150mls milk

Step 1

Sieve the flour, salt and baking powder into a large mixing bowl. Rub in the margarine until it resembles fine breadcrumbs.

Step 2

Using a pestle and mortar crush the lavender flowers and add them into your mixing bowl along with the sugar.

Step 3

Add the milk using as much as you need to form a dough.

Step 4

Turn out onto a floured board and knead lightly with fingertips until the dough is smooth. Roll out to about 2cms thick and using a circular cutter cut into rounds.

Step 5

Place the rounds onto a baking tray and brush with milk. Bake in a hot oven 425-250F, Gas no. 7-8, 220-230C for 10 mins.

Scones are best eaten on the day they are made. They can be made in advance and frozen until required though. Enjoy!

On my next post I will draw and announce the winner of our biggest ever blog comp!