Blueberry scones - recipe

Blueberry scones

  • Prepare

  • Serves

  • Cook

  • Skill



For the scones

For the filling

Find similar in:

  1. 1

    Preheat the oven to 220°C (200°C fan, gas mark 6).

  2. 2

    Sift the flour and baking powder together in a bowl and add the sugar.

    For this step you'll need:

    • 125g Self-raising wholemeal flour
    • 125g Self-raising white flour
    • 1tsp Baking powder
    • 25g Unrefined golden caster sugar
  3. 3

    Add the butter and rub together with your fingertips to make crumbs.

    For this step you'll need:

    • 50g Butter (unsalted) chilled, diced
  4. 4

    Add the blueberries and pour in the buttermilk. Use a flat knife to mix everything together.

    For this step you'll need:

    • 50g Blueberries (dried)
    • 284ml Buttermilk
  5. 5

    Knead the dough lightly on a floured surface to make a smooth dough. Roll out to a thickness of 2.5cm (1″)

  6. 6

    Dip a 5cm plain cutter in some flour, then use it to stamp out 8 rounds of dough.

  7. 7

    Use a pallet knife to lift the scones onto a baking sheet. Bake for 12-15 minutes until the scones are risen and pale golden. Cool on a wire rack.

  8. 8

    For the filling, mix together the mascarpone cheese, greek yoghurt, sugar and vanilla extract.

    For this step you'll need:

    • 100g Mascarpone cheese
    • 4 tbsp Greek yoghurt
    • 2 tbsp Unrefined golden caster sugar
    • 1tsp Vanilla extract
  9. 9

    To serve, split the sconed in half and serve with a dollop of mascarpone mixture and blueberry jam.

    For this step you'll need:

    • 8 tbsp Blueberry jam

Ar you sure?

Yes No

How can You describe this Recipe?