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Blueberry scones

Blueberry scones

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2.111 stars based on 18 ratings

A twist on a classic recipe. If you don’t have blueberries try with sultanas.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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For the scones

For the filling

  • 100g 3½ oz Mascarpone cheese
  • 4tbsp 4tbsp Greek yoghurt
  • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 8tbsp 8tbsp Blueberry jam

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

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

  2. Classic mode Step 2

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

    Ingredients for this step

  3. Classic mode Step 3

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

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted) chilled, diced
  4. Classic mode Step 4

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

    Ingredients for this step

    • 50g 1⅞ oz Blueberries (dried)
    • 284ml 9⅝ fl oz Buttermilk
  5. Classic mode Step 5

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

  6. Classic mode Step 6

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

  7. Classic mode Step 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. Classic mode Step 8

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

    Ingredients for this step

  9. Classic mode Step 9

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

    Ingredients for this step

    • 8tbsp 8tbsp Blueberry jam