Blueberry scones recipe

Click to rate
(158 ratings)
Sending your rating
makes: 8
Cost: not
  • We earn a commission for products purchased through some links in this article.
  • Blueberries make a delicious alternative to the classic teatime treats created with sultanas.


    • 250g (9oz) organic white self raising flour
    • 1tsp baking powder
    • 50g (2oz) chilled butter, diced
    • 25g (1oz) unrefined golden caster sugar
    • 50g (2oz) dried blueberries
    • 284ml carton buttermilk (available from Sainsbury's and Waitrose)
    • To serve:
    • 100g (3 1/2oz) mascarpone cheese
    • 4tbsp Greek yogurt
    • 2tbsp unrefined golden caster sugar
    • 1/2tsp vanilla extract
    • 8tbsp blueberry jam


    • Put an ungreased baking sheet into the oven and preheat the oven to 230°C/450°F/gas 8

    • Sift the flour and baking powder together in a bowl and add the golden caster 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 (1in).

    • Dip a 5cm (2inch) plain cutter in some flour, then use it to stamp out 8 rounds of dough.

    • Use a palette knife to lift the scones onto the pre-heated baking sheet. Bake for 12-15 mins until the scones are risen and pale golden. Cool on a wire rack.

    • For the filling; mix together the mascarpone cheese, yogurt, golden caster sugar and vanilla extract.

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

    Click to rate
    (158 ratings)
    Sending your rating

    Related Recipes