Light and fruity and simply served split open, with the tastiest freshest tasting jam spooned generously on top, these scones are as close to heaven on a plate as you can get.

  • 30 mins
  • Makes 12
  • Easy


  • Blueberry jam:
  • 400g blueberries
  • 200g caster sugar
  • Zest and juice of 1 large orange
  • Scones:
  • 150g blueberries
  • 350g self-raising flour
  • 1 tsp bicarbonate of soda
  • 100g salted butter, cubed
  • 50g caster sugar
  • Zest of 1 orange
  • 175ml buttermilk
  • 1 tbsp milk


  1. First make the blueberry jam. Place the blueberries, sugar, zest and juice of the orange in a large heavy based pan. Allow the sugar to dissolve over a medium heat then increase the heat and allow to boil for approximately 20 minutes, stirring occasionally to prevent it catching on the bottom of the pan. Allow to cool a little then spoon into sterilised jars. Cover with a lid when completely cooled and store in the fridge for up to 2 weeks.
  2. To make the scones, preheat oven 220c/200c fan/gas 6. Wash and pat dry the blueberries, dust in a little flour.
  3. Sift the flour and bicarbonate of soda into a large bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
  4. Stir in the caster sugar, orange zest and blueberries, make a well in the centre and pour in the buttermilk and milk, mix together with a knife until you have a soft dough. Turn out onto a lightly floured surface and knead very lightly, pat into a round 4cm thick.
  5. Cut out scones using a 5 cm fluted cutter, place on a lightly greased baking tray. Brush the tops with a little milk.
  6. Bake for 10-12 minutes until risen and golden, cool on a wire rack.
  7. Serve split in half topped with the blueberry jam.  Recipe courtesy of

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