Blueberry Cheese Scones

If you love a cheese scone with jam on top – you will love this much lower sugar version! Juicy bursts of fruit with savoury cheese scone is a real winner!


  • 300g of self raising flour*
  • 50g of cold unsalted butter, cubed (can sub for dairy free butter)
  • 150g of grated cheddar cheese (optional to make plain fruity scones)
  • 2 medium eggs (can substitute for an additional 115ml of milk – note the scones won’t be quite as fluffy)
  • 70ml of whole milk (sub for plant based)
  • 150g of fresh blueberries

*Or can substitute for gluten free flour


Rub the butter into the flour until it resembles fine breadcrumbs. This will take around 3 minutes. Stir in the blueberries and grated cheese (reserving a little cheese for sprinkling on top of the scones).

In a separate bowl, whisk together the milk and eggs. Now pour this into the dry ingredients reserving a little. Using a round edged knife, mix the wet and dry ingredients together. You want to work the mixture as little as possible. If the mixture is too dry add a splash more milk.

Tip the mixture out onto a clean work surface and bring it together to form a flat circle around 2cm thick. Using a knife, cut into 8 triangles and transfer to a non stick baking tray. Brush with the remaining egg and milk mixture and sprinkle over more cheese – ensuring not to wash the sides as this prevents a high rise.

Bake at 220c/425f fan assisted for 10-15 minutes till risen and golden. These scones are suitable from 6 months. Serve in finger shaped strips. Baked scones can be frozen for up to 3 months.

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