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Blueberry & Mascarpone Scones

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  • Vegetarian

About the bake

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!

22Total Time
10Prep Time
12Bake Time
8Serves
Easy

Method

  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. Step 4:

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

  5. 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. Step 6:

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

  7. 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. Step 8:

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

  9. Step 9:

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

Ingredients

  • For the scones

    • 125g Self-raising white flour
    • 125g Self-raising wholemeal flour
    • 1 tsp Baking powder
    • 50g Butter (unsalted) (chilled, diced)
    • 25g Unrefined golden caster sugar
    • 50g Blueberries (dried)
    • 284ml Buttermilk
  • For the filling

    • 100g Mascarpone cheese
    • 4 tbsp Greek yoghurt
    • 2 tbsp Unrefined golden caster sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 8 tbsp Blueberry jam

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