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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White Walkers! Everyone fears them. There are bigger battles than claiming the throne right now, but will they learn that dragonstone is the secret weapon to defeat them in time? These White Walker Blueberry & Mascarpone scones represent the deadly White Walkers. Eat these if you dare....

 

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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