Marc Elliotts’s clotted cream and blueberry scones

Thank you to Marc from GBBO for this delicious recipe! To see more, please visit him on Instagram: @marc_o_bakes


      1. Preheat the oven to 220°C, fan 200°C, gas 7.
      2. Sift the flour, baking powder, salt and sugar into a large mixing bowl. Add the clotted cream and mix until the mixture looks like rough breadcrumbs.
      3. Make a well in the centre and pour in the buttermilk, vanilla and the blueberries (reserving 12 blueberries for the topping)
      4. Mix until there are no dry bits, but don’t overwork the dough.
      5. Tip out onto a lightly floured surface and briefly shape and pat into a round, about 2.5-3cm deep. 
      6. Push the reserved blueberries into the top of the dough and cut into 8 wedges.
      7. Sprinkle with a little Demerara sugar and bake for 15-18 minutes until risen and golden.
      8. Transfer to a wire rack to cool for at least 15 minutes

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