I have created the best scone recipe ever. Or at least the best scones I’ve ever made before. This blueberry scone recipe creates fluffy, buttery scones which are so light they practically float into your mouth (in large numbers). The lemon sugar topping might be a bit much for people who prefer their scones leaning towards the savoury side (I don’t know if these people genuinely exist, I’ve just heard rumours), but I think it complements the scones perfectly.

You can devour one for breakfast, nibble on one for a snack, gobble a couple for lunch, chomp one for another snack, gorge on a few for dinner and pick at one for dessert and you wouldn’t get sick of them, they really are that good.

I baked the scones individually because we like fluffy and soft insides with crisp and crunchy edges around here. If you’re more into soft insides and outsides, roll all the dough into a large ball on your baking tray, flatten it slightly and score enough straight lines to make eight separate triangular-shaped scones. Bake as usual – maybe a touch longer than 20 minutes – and you’ll get soft, fluffy outsides as well as insides.

Fortunately this recipe only makes eight scones, but if you’re feeling indulgent you could easily double it... or triple it... or quadruple it... or – okay, I’m getting carried away now. Just get into the kitchen and make some! (And maybe drop some off at my house because I’m all out of blueberries.)

Blueberry Scones with Lemon Sugar Topping

Ingredients

2 cups flour

¼ cup brown sugar

1 tablespoon baking powder

¼ teaspoon salt

Zest of ½ lemon

½ cup cold butter chopped into small cubes

1 egg, lightly beaten

½ cup milk

½ cup blueberries fresh, frozen or dried

Topping

Zest of ½ lemon

Juice of 1 lemon

4 tablespoons sugar

Recipe

1. Preheat the oven to 400°F/200°C and mix together flour, sugar, baking powder, lemon zest and salt.

2. Rub the butter in with your fingertips until you have a mixture of small and medium-sized balls of butter. Having medium-sized balls of butter in your dough is what will make the scones flaky – very important!

3. Pour the milk, egg and blueberries into the bowl and mix until just combined, we don’t want to destroy the balls of butter.

4. Separate your dough into 8 pieces and roll each one into a ball. Place each ball onto a baking tray lined with parchment paper and slightly flatten with the palm of your hand. Make sure your scones are well spread-out – they will bake outwards.

5. For the sugar topping, rub together the lemon zest, juice and sugar. Brush a little milk over the tops of the scones then sprinkle on the sugar topping. Press it down with your finger tips to make sure it sticks.

6. Bake for around 20 minutes or until the scones are golden brown. Leave to cool slightly on a wire rack and serve whilst warm.

Try not to pass out from the overwhelming happy sensation in your tummy.

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