Blueberry scones recipe

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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.

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(157 ratings)
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