Blueberry and raspberry scones

Blueberry and raspberry scones

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  • Preparation:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Mix the flour, sugar, baking powder, baking soda and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, cover and chill.
  2. Step 2

    Whisk the cream, buttermilk and egg, mix in the lime zest and vanilla seeds. Pour the liquid and berries into the chilled crumb mixture, mix quickly to form a soft dough; do not knead. Shape the dough into a ball.
  3. Step 3

    On a lightly floured surface, flatten the dough to approx. 1.5 cm thick (approx. 20 cm in diameter), cut into 8 pieces, place the scones on a baking tray lined with baking paper, brush with milk, sprinkle with sugar.
  4. Step 4

    Approx. 20 mins. in the centre of an oven preheated to 180°C, remove from the oven and leave to cool on a rack.
  5. Step 5

    Mix the icing sugar with the reserved lime juice to create a thick icing, drizzle on top of the scones.