These Blueberry Crumble Scones are everything a good scone should be—tender, buttery, and just sweet enough, with bursts of juicy blueberries and a hint of orange zest. Topped with a golden crumble, they have the perfect balance of crisp edges and soft, fluffy centers.
I love making scones, but this is the one that hits the sweet spot everytime. The blueberries stay plump and jammy, the orange zest adds a bright, citrusy lift, and the crumble topping brings an irresistible crunch.
The best way to enjoy these scones is fresh from the oven while they’re still warm. They’re quick to make, and even quicker to disappear. Serve them with a smear of butter or clotted cream for an extra touch of indulgence. My favourite is with creamy vanilla yogurt. However you enjoy them, these scones are bound to become a brunch favorite.
See also my Spiced Honey Scones or see more Brunch recipes
6
10 minutes
15 minutes
25 minutes

Ingredients

  • 2 1/4 cup spelt
  • 1 1/2 tsp spice mix
  • 1/2 tsp orange zest
  • 1 1/2 tsp baking powder
  • 3 tbsp brown sugar
  • 1/2 tsp salt
  • 3/4 cup + 1 tbsp buttermilk
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
Crumble topping:
  • 3 tbsp butter, melted
  • 1/2 teaspoon vanilla
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • pinch of sea salt (optional)

Method

  1. Line a baking sheet with baking paper.
  2. Whisk together flour, baking powder, salt, sugar and spices.
  3. Mix buttermilk, honey and vanilla with your dry ingredients and stir. Use floured hands to finish mixing.
  4. Turn out onto a lightly floured surface. Form dough into a disk until about 2cm in thickness. Use a dough scraper or knife to cut the circle into six triangles.
  5. Transfer the scones to your prepared baking sheet, arranging the wedges in a circle. Brush the scones with a bit of buttermilk to help them brown.
  6. Turn the oven to 200 degrees and bake for 14 to 16 minutes, until scones are lightly golden brown.