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Blueberry Goat Milk Scones

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These blueberry goat milk scones are perfect for Mother’s Day! Plus they are a great excuse to buy a jar of clotted cream and eat it all in one sitting…

Blueberry Goat Milk Scones Recipe by Nutmeg Nanny

I have had a major love for goats butter ever since I made goat butter biscuits. If you have never had goat butter it’s salty, tangy and oh so perfect. Plus I threw in a little goats milk because I bought a bottle at Whole Foods and wasn’t about to let it go to waste. I wasn’t sure what it would taste like but surprisingly I enjoyed it. Which of course made me happy because everything you buy at Whole Foods is expensive and I was going to be annoyed if I hated it so much I had to dump it down the drain.

Plus I really needed these scones to work since I had also picked up a jar of clotted cream and was not about to let that go to waste!

Blueberry Goat Milk Scones Recipe by Nutmeg Nanny

Have you ever had clotted cream? The first time I ever gave it a go was when I was on airplane. I was flying from Dubai to London, London to Newark, NJ. I had food poisoning on my first flight from Dubai but by the time I arrived in London I was feeling better. I went to check into my flight and I had been bumped to first class….um yes please!

So since I was no longer dying (food poisoning has a way of making you think that) I decided to load up on champagne and all the free food they would give me. For our afternoon tea service they gave us delicious little scones and tiny little jars of jams and clotted cream. But, I had never had clotted cream before and I wasn’t quite sure how it would taste. Lets face it, with a name like clotted cream it doesn’t really sound super delicious.

Then a nice older lady leaned over and says “aren’t you going to eat your clotted cream? It’s heavenly!” Heavenly? If someone describes something as heavenly I’m in. So I slathered it on a scone, added a little jam and went in for a bite. Oh yeah. While I love butter I just might love clotted cream more. Wait, that’s not true. I love them equally.

Blueberry Goat Milk Scones Recipe by Nutmeg Nanny

I like my scones to not be too thick so I kept them more a little thinner than traditional but feel free to make them as thick or thin as you like. Just remember if you make them thicker you should add a little on to the cooking time. Plus, don’t feel like you can’t swap out a few ingredients. If you’re not a fan of blueberries use raspberries or blackberries. Either would be delicious!


Blueberry Goat Milk Scones

These blueberry goat milk scones are perfect for Mother's Day! Plus they are a great excuse to buy a jar of clotted cream and eat it all in one sitting...

Yield: 8 scones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 1-3/4 cup all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • Pinch kosher salt
  • 1-1/2 ounce goat butter, cold and cut into 1 inch dices
  • 4 ounces goat milk half and half
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh blueberries
  • Sanding sugar (optional)

Adapted from The Goat Source


Preheat oven to 425 degrees and line a baking sheet with parchment paper/silpat liner.

In a large bowl add flour, sugar, baking soda, kosher salt and goat butter. Using a pastry blender (or two forks) blend the butter into the flour mixture until it resembles course meal and has tiny pea size butter pieces.

In a glass measuring cup add goat milk, egg and vanilla extract. Whisk together until the egg is combined.

Make a well in the middle of the flour/butter mixture and pour in the liquid mixture. Using a spatula mix the dough until it comes together. Gently stir in blueberries.

Flour a clean surface and dump out the dough. Flour your hands and sprinkle a little flour on top of the dough. Knead the dough together for about 5 minutes until it is smooth and combined.

Flatten out dough until 3/4 thick and cut with a 3 inch biscuit cutter. Add the scones to the prepared baking sheet. Using a little extra goat milk half and half brush the tops of the scones and then sprinkle with sanding sugar.

Bake for about 10-13 minutes until the scones are puffed, lightly golden brown and fully cooked.

Enjoy with goats butter, clotted cream and jam.

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