Blueberry & Cheese Scones


Blueberry & Cheese Scones

These fluffy cheese scones are the perfect combination of sweet and savoury. They are soft and fluffy and bursting with juicy blueberries. They come together in one bowl and take just 10 minutes prep time! 

I am thrilled to be bringing you this recipe in partnership with Fruits From Chile. Chilean blueberries are the perfect healthy winter pick me up and are a real superfood. Adding them to your diet is one of the easiest ways to boost your intake of vitamins and minerals and support your immune system.

They are also a fantastic source of fibre and which is essential to maintaining a healthy digestive system.

Chilean blueberries are available from November – mid February and have an outstanding flavour, size and texture. They are perfectly sweet as Chile’s climate provides optimum temperature for perfect blueberries!


Prep: 10 mins

Cook: 22- 25 mins

Serves: 8 scones 

Suitable From: 6 months - slice into finger width strips.


What do you need?

2 cups/220g spelt flour (or substitute wholemeal flour or plain flour)

1 tbsp baking powder

1 tbsp milled flaxseed

1 cup/90g grated cheddar + a little extra to sprinkle on the top

½ cup/115g cold butter, cut into small cubes

½ cup/120ml milk of choice

¾ -1 cup Chilean blueberries



  1. Preheat your oven to 200 degrees Celsius and line a large baking tray with parchment paper.

  2. In a large bowl, whisk together the flour, baking powder and flaxseed.
  3. Add the cold butter, and using your hands work the butter into the dry ingredients until it resembles coarse breadcrumbs.
  4. Add the cheese and pour in the milk. Stir until just combined.
  5. Gently fold in the Chilean blueberries. 

  6. On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands into a 1-inch-thick circle.
  7. Using a pizza cutter or large knife cut into 8 pieces.
  8. Sprinkle the remaining cheese over the scones.
  9. Place the scones onto the prepared baking tray and bake for 22-25 minutes, until lightly golden brown on top.
  10. These can be stored in an airtight container for 3 days.