RecipesScones & ShortcakesBlueberry & Mascarpone SconesBlueberry & Mascarpone Scones0 ReviewsGet StartedVegetarianAbout the bakeCould 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!22mTotal Time10mPrep Time12mBake Time8ServesEasyMethodMethodIngredientsReviews (0)Step 1:Preheat the oven to 220°C (200°C fan, gas mark 6).Step 2:Sift the flour and baking powder together in a bowl and add the sugar.Step 3:Add the butter and rub together with your fingertips to make crumbs.Step 4:Add the blueberries and pour in the buttermilk. Use a flat knife to mix everything together.Step 5:Knead the dough lightly on a floured surface to make a smooth dough. Roll out to a thickness of 2.5cm (1")Step 6:Dip a 5cm plain cutter in some flour, then use it to stamp out 8 rounds of dough.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.Step 8:For the filling, mix together the mascarpone cheese, greek yoghurt, sugar and vanilla extract.Step 9:To serve, split the sconed in half and serve with a dollop of mascarpone mixture and blueberry jam.IngredientsMetricImperialFor the scones125g Self-raising white flour125g Self-raising wholemeal flour1 tsp Baking powder50g Butter (unsalted) (chilled, diced)25g Unrefined golden caster sugar50g Blueberries (dried)284ml ButtermilkFor the filling100g Mascarpone cheese4 tbsp Greek yoghurt2 tbsp Unrefined golden caster sugar1 tsp Nielsen-Massey Vanilla Extract8 tbsp Blueberry jamWe'd love a slice of advice.How would you rate this?Tell your fellow bakers how it went, any tips...We'd love to know how it went?Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?IngredientsMetricImperialFor the scones125g Self-raising white flour125g Self-raising wholemeal flour1 tsp Baking powder50g Butter (unsalted) (chilled, diced)25g Unrefined golden caster sugar50g Blueberries (dried)284ml ButtermilkFor the filling100g Mascarpone cheese4 tbsp Greek yoghurt2 tbsp Unrefined golden caster sugar1 tsp Nielsen-Massey Vanilla Extract8 tbsp Blueberry jamVegetarianAfternoon TeaCoffee Shop Bakes