Waitrose and Partners
Blueberry and lemon scone wheel

Blueberry and lemon scone wheel

This scone wheel brings the classic flavours scones that you love and creates a wheel which is perfect for sharing. Blueberries and lemon are added for a fruity, tangy twist.

5 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseBreakfast
  • Prepare15 mins
  • Cook35 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 150g wholewheat flour
  • 200g plain flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp fine salt
  • 60g caster sugar
  • 80g unsalted butter, chilled and cut into small pieces
  • 250ml buttermilk
  • 1 lemon, zest and 1 tbsp juice
  • 150g blueberries
  • 1 egg, beaten
  • 1 tbsp demerara sugar


  1. Preheat the oven to 200ºC, gas mark 6. Line a baking tray with parchment. Put the flours, baking powder, bicarbonate, salt, sugar and butter in a food processor; pulse until resembling fine breadcrumbs (or rub together by hand); tip into a large bowl. Make a well in the centre; add the buttermilk, lemon zest and juice, plus most of the blueberries. Gently combine into a shaggy, slightly sticky ball of dough, but be careful not to overwork it.

  2. Generously dust the lined baking tray with flour, then scrape the dough into the centre. Dust the dough with flour then, with floured hands, lightly flatten it into a 20-22cm round. Dust a long, sharp knife with flour and cut the dough into 8 equal wedges, keeping them together in a circle. Dot the remaining blueberries over the top, gently pressing them into the dough. Brush the top with the beaten egg and sprinkle over the demerara sugar.

  3. Bake for 30-35 minutes until golden, firm to the touch and hollow-sounding when the base is tapped. Leave to cool for 5 minutes, then carefully transfer to a wire rack to cool further. Serve in wedges with clotted cream and jam, or butter, if liked.


Typical values per serving when made using specific products in recipe


1,284kJ/ 305kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating