Blueberry & Mascarpone Scones

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

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

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

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

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

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

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.

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

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