Blueberry & Mascarpone Scones

  • Total Time

    22m
    • Prep Time

      10m
    • Bake Time

      12m
  • Serves

    8
  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian

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Could there be anything better than a fresh blueberry scone still warm from the oven? We think that this is up there with the great bakes. Why not give it a try and enjoy with your feet up and a nice warm cup of tea or coffee. Bliss!

Method

  1. Preheat the oven to 220°C (200°C fan, 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")

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

  8. For the filling, mix together the mascarpone cheese, greek yoghurt, 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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