These Blueberry Jam Scones are everything a good scone should be: tender, buttery, fluffy and just sweet enough, with bursts of juicy blueberry jam and a hint of orange zest.
I love making scones, but this is the one that hits the sweet spot every time. The blueberries stay plump and jammy, the orange zest adds a bright, citrusy lift, and with the jam directly in the scones, it brings a beautiful juiciness throughout.
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
20 minutes, plus overnight
15 minutes
35 minutes

Ingredients

Blueberry Jam:
  • Blueberries, frozen or fresh
  • Sugar
  • Optional: Squeeze lemon juice
  • Or store bought jam is fine
Scones:
  • 2 1/4 cup plain flour
  • 6 tbsp cold butter,
  • 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

Method

  1. To make the jam, in a small saucepan over low to medium heat, mix the blueberries, sugar and lemon juice if using.
  2. Cook, stirring occasionally, until the jam thickens. To test, spoon a small amount onto a plate and let it cool for a minute. Tilt the plate; the jam should slowly move, with only a small amount of drip. About 10 minutes of cooking, you can start to check at the 5-minute mark if it's thickening quickly.
  3. Once done, set aside to cool.
Scones:
  1. In a medium-sized bowl, rub together the flour, butter and orange zest with your fingertips until it resembles a sandy-like crumb.
  2. Mix in the baking powder, sugar, spices and salt.
  3. Mix buttermilk, honey and vanilla with your dry ingredients. Turn out onto a lightly floured surface and finish mixing with floured hands. Form into a rectangle about 2cm thick.
  4. Spread one-third to one-half of the cooled jam evenly over half of the dough. Cut the dough in half, then carefully lift the un-jammed half and place it directly on top of the jammed half. Gently flatten into a rectangle and repeat this process once more.
  5. Gently flatten the jam dough back into a 2cm thick rectangle. Wrap in plastic wrap and refrigerate overnight.
  6. When ready to bake, preheat the oven to 200°C. Line a baking sheet with baking paper.
  7. Use a dough scraper or knife to cut into 6 pieces.
  8. Transfer the scones to your prepared baking sheet. Brush the scones with a bit of buttermilk and sprinkle with some extra sugar for some crunch.
  9. Bake for 14 to 16 minutes, until scones are lightly golden brown.