These delicious lemon and blueberry scones are crumbly yet moist, and are perfect for brunch, lunch or afternoon tea! Juicy blueberries combine beautifully with the zesty flavour of lemon, but you could easily use any citrus in season.

Serve these sweet scones warm, with a slice of your favourite butter or spread - fresh lemon curd is amazing! Or drizzle with fresh lemon glaze for a decadent treat. Any leftovers are delicious toasted under the grill the next day. 

Lemon & Blueberry Scones with Lemon Drizzle

Serves: 8

Prep time: 15 minutes Cook time: 25 minutes

1 Halo & Swoon Scone Dough

2 Tbsp coconut sugar

zest of 1 lemon (or any in season citrus)

1 cup plant milk, room temperature

2 Tbsp coconut oil, melted

1 cup blueberries (fresh or frozen)

gluten-free flour for dusting

Lemon Glaze (optional):

1 cup icing sugar

2 Tbsp lemon juice 

Preheat oven to 200°C fan bake and line a baking tray.

Place scone mix in a bowl, add sugar and zest and stir well.

Add milk and coconut oil, and mix into a dough.

Carefully fold in the blueberries.

Sprinkle gluten-free flour onto the lined tray and turn out the dough. Sprinkle over a little more flour and shape into 8 scones.

Bake Scones in the centre of the oven for 25 minutes. Scones are done when the edges have turned golden.

While scones are cooling, combine the glaze ingredients then drizzle over cooled scones.

Any leftover scones can be stored in a cool dry place for up to 3 days.

To reheat, cut in half and place until the grill for 5 minutes, or microwave for 30 seconds.