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Blueberry Scones

Blueberry Scones

Recipe Submitted By: bakingmad

A twist on a classic recipe. If you don\'t have bluberries try with sultanas!

Preparation Time	10 minutes
Baking Time	12 minutes
Portions	8
Skill Level	Easy
Average Rating

Blueberry Scones Ingredients

125 grams	Self Raising Wholemeal Flour (Allinson)
125 grams	Self Raising White Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
50 grams	Butter chilled and diced
25 grams	Golden Caster Sugar (Billington's)
50 grams	dried blueberries
284 ml	carton of buttermilk

Additional Ingredients

100 grams	Mascarpone cheese To serve
4 tbsp	Greek Yoghurt To serve
2 tbsp	Golden Caster Sugar (Billington's) To serve
12 tsp	Vanilla Extract (Nielsen-Massey) To serve
8 tbsp	Blueberry Jam To serve

This recipe uses

How to make Blueberry Scones

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Put an ungreased baking sheet into the oven and preheat the oven to 220°C/fan200°C/gas mark 6
Sift the flour and baking powder together in a bowl and add the sugar
Add the butter and rub together with your fingertips to make crumbs.
Add the blueberries and pour in the buttermilk. Use a flat knife to mix everything together.
Knead the dough lightly on a floured surface to make a smooth dough. Roll out to a thickness of 2.5cm (1 inch)
Dip a 5cm plain cutter in some flour, then use it to stamp out 8 rounds of dough.
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.
For the filling; mix together the mascarpone cheese, greek yogurt, sugar and vanilla extract.
To serve, split the sconed in half and serve with a dollop of mascarpone mixture and blueberry jam.

Reviews

Read all reviews (1) | Average rating: 5 stars

"love them i would make them any day!"

16-10-2009 | Author: bethlovesbaking | 5 stars

Remember to review this recipe at www.bakingmad.com

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