- Preheat the oven to 200°C, Gas Mark 6. Sift the flour and baking powder into a bowl then rub in the butter, until the mixture resembles fine breadcrumbs
- Stir in the sugar and blueberries and mix well. Whisk together the milk and lemon curd and gently stir into the breadcrumb mixture, with a rounded knife until the mixture is a soft dough and comes together in a ball
- Gently knead on a lightly floured surface to remove any cracks. Roll out to 2 cm thickness, then using a 6 cm fluted pastry cutter, cut into rounds. Gather up any spare bits of dough and knead lightly, roll out and make more scones
- Place on a baking tray, spacing them a little apart, brush the tops with milk and cook for 10-12 minutes, until risen and golden brown. Transfer to a cooling rack
- Delicious served warm or cold, split in half and top with clotted cream and lemon curd
Cook’s tip- handle the dough as little as possible or it will become tough. Any remaining scones can be stored in an airtight container for 2-3 days- just reheat in the oven.
Recipe from The English Provender Co.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Make your own afternoon tea with these fragrant and fresh scones. Serve with clotted cream and some lemon curd
300 g self-raising flour 1 teaspoon baking powder 75 g butter, cut into small squares 50 g caster sugar 100 g blueberries 3 tablespoons Lemon Curd 150 ml milk, plus extra for brushing
Time: 15 minutes Serves: 10-12 Nutrition: n/a