Ingredients

125 grams	Allinsons Wholemeal Self Raising Flour
125 grams	Allinson Nature Friendly Self Raising Flour
1 tsp	Baking Powder
50 grams	Chilled Butter Diced
25 grams	Billington's Golden Caster Sugar
50 grams	Dried Blueberries
284 ml	Carton Buttermilk

Additional Ingredients

100 grams	Mascarpone cheese To serve
4 tbsp	Greek yoghurt To serve
2 tbsp	Billington’s Unrefined Golden Caster Sugar To serve
12 tsp	Silver Spoon Cakecraft Natural Vanilla Extract To serve
8 tbsp	Blueberry Jam To serve

Method

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1. Put an ungreased baking sheet into the oven and preheat the oven to 220 C/fan200 C/gas mark 6
2. Sift the flour and baking powder together in a bowl and add the sugar
3. Add the butter and rub together with your fingertips to make crumbs.
4. Add the blueberries and pour in the buttermilk. Use a flat knife to mix everything together.
5. Knead the dough lightly on a floured surface to make a smooth dough. Roll out to a thickness of 2.5cm (1 inch)
6. Dip a 5cm plain cutter in some flour, then use it to stamp out 8 rounds of dough.
7. Use a pallet knife to lift the sconed onto the pre-heated baking sheet. Bake for 12-15 minutes until the sconed are risen and pale golden. Cool on a wire rack.
8. For the filling; mix together the mascarpone cheese, greek yogurt, sugar and vanilla extract.
9. To serve, split the sconed in half and serve with a dollop of mascarpone mixture and blueberry jam.

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