Silver Spoon

Blueberry Scones

Blueberry Scones

Recipe Submitted By: bakingmad

A twist on a classic recipe. If you don\'t have bluberries try with sultanas!

Preparation Time 10 minutes
Baking Time 12 minutes
Portions 8
Skill Level Easy
Average Rating 5 stars
 

Blueberry Scones Ingredients

125 grams Self Raising Wholemeal Flour (Allinson) Self Raising Wholemeal Flour (Allinson)
125 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
1 tsp Baking Powder
50 grams Butter chilled and diced
25 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
50 grams dried blueberries
284 ml carton of buttermilk
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Additional Ingredients

100 grams Mascarpone cheese To serve
4 tbsp Greek Yoghurt To serve
2 tbsp Golden Caster Sugar (Billington's) To serve Golden Caster Sugar (Billington's)
12 tsp Vanilla Extract (Nielsen-Massey) To serve Vanilla Extract (Nielsen-Massey)
8 tbsp Blueberry Jam To serve
 

This recipe uses

  • Self Raising Wholemeal Flour (Allinson)
  • Self Raising White Flour (Allinson Nature Friendly)
  • Golden Caster Sugar (Billington's)
  • Golden Caster Sugar (Billington's)
  • Vanilla Extract (Nielsen-Massey)

How to make Blueberry Scones

  • Click on the text to highlight the different stages as you go along,
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  1. Put an ungreased baking sheet into the oven and preheat the oven to 220°C/fan200°C/gas mark 6
  2. Sift the flour and baking powder together in a bowl and add the sugar method tip
  3. Add the butter and rub together with your fingertips to make crumbs. method tip
  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 inch) method tip
  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 sconed onto the pre-heated baking sheet. Bake for 12-15 minutes until the sconed are risen and pale golden. Cool on a wire rack.
  8. For the filling; mix together the mascarpone cheese, greek yogurt, 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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Reviews

Read all reviews (1) | Average rating: 5 stars

"love them i would make them any day!"

16-10-2009 | Author: bethlovesbaking | 5 stars

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