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)
- 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.