Blueberry scones - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the scones
- 125 g Self-raising white flour
- 125 g Self-raising wholemeal flour
- 1 tsp Baking powder
- 50 g Butter (unsalted) chilled, diced
- 25 g Unrefined golden caster sugar
- 50 g Blueberries (dried)
- 284 ml Buttermilk
For the filling
- 100 g Mascarpone cheese
- 4 tbsp Greek yoghurt
- 2 tbsp Unrefined golden caster sugar
- 1 tsp Vanilla extract
- 8 tbsp Blueberry jam
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1
Preheat the oven to 220°C (200°C fan, gas mark 6).
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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
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3
Add the butter and rub together with your fingertips to make crumbs.
For this step you'll need:
- 50g Butter (unsalted) chilled, diced
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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
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5
Knead the dough lightly on a floured surface to make a smooth dough. Roll out to a thickness of 2.5cm (1″)
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6
Dip a 5cm plain cutter in some flour, then use it to stamp out 8 rounds of dough.
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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.
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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
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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