Dualit Product Recipe

Lemon & Blueberry Scones

Serves: 8 Preparation Time: 15 minutes Cooking Time: 15 minutes



  • 300g self raising flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 75g castor sugar
  • 100g butter
  • 1 large egg
  • 100ml natural yoghurt
  • Zest 1 lemon
  • Juice 1/2 lemon
  • 150g fresh blueberries
  • Milk for brushing the tops
  • 1 small pot of clotted cream
  • Blueberry compote
  1. Sift all the dry ingredients into a large mixing bowl.
  2. Cut the butter into cubes and use your fingertips to rub into flour until the mixture resembles breadcrumbs.
  3. Mix the egg and yoghurt in a jug and grate in the lemon rind.
  4. Stir into the dry mix.
  5. Fold in the blueberries and squeeze in the lemon juice, continue to mix into a dough.
  6. Once formed, do not over mix as this can toughen the texture of the scone, the dough should be very sticky at this stage.
  7. Generously flour a work surface and turn the dough out onto the flour, adding some on the top.
  8. Gently press the dough down, whilst turning into a circle, keeping it between 1-2 inches in depth.
  9. Use a flourd (stop sticking) pastry cutter to make the scones and place onto a floured surface or plate.
  10. Spray the airfryer trivet with the fry light, then place 4 of the scones, prick each one a few times with a fork and brush the top with a little milk.
  11. Check after 7 minutes, and turn over if preferred.
  12. Allow to cool if possible and serve with lemon cream and blueberry compote or jam.

Top tips: bake in a tin if preferred, or muffin cases.

Dualit product used


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