Recipes, Snacks, Vegetarian

There was a time when I strongly disliked scones. The dryness, the lack of taste… But then I was introduced to fruit scones and the combination of scones with jam. Whilst traditional scone lovers may find this controversial, fruit scones were a game changer for me.

These blueberry and pumpkin seed scones combine the sweetness of the blueberries with the nutty, roasted flavour of the pumpkin seeds to make a crispy-on-the-outside-soft-on-the-inside version of this traditional afternoon tea.


  • 1 cup self raising flour
  • 1 tablespoon butter or olive oil spread
  • 1/2 cup milk of choice (I used soy)
  • 1 tablespoon dried or frozen blueberries
  • 1 – 1.5 tablespoons pumpkin seeds

Makes 4 – 6 serves (depending on the size of your scones!)


  1. Combine all ingredients in a mixing bowl until a slightly stick dough forms.
  2. Line a baking try with baking paper and dust with flour before distributing dough evenly along tray, allowing space between.
  3. Dust top of scones with more flour.
  4. Bake for 30 minutes at 180 degrees Celsius or until cooked through and slightly brown on top.
  5. Serve with jam and/or cream and your favourite hot beverage!