TODAY’S RECIPE: Blueberry scones

SMOTHER in butter and jam. Makes: 8.

Ingredients

370g self-raising flour, plus extra for dusting 1 tsp baking powder 40g caster sugar 1 large lemon, zested 80g cold unsalted butter, cut into cubes 300g blueberries

100ml single cream 1 tsp vanilla extract 2 eggs, plus 1 beaten egg for glazing

Method

1 Heat oven to 200c/180c fan/gas 6 and line a baking tray with parchment. Stir flour, baking powder, sugar and lemon zest in a large bowl. Rub in butter until mixture resembles coarse breadcrumbs. Add blueberries.

2 In a jug, mix together cream, vanilla and two eggs, then pour wet ingredients into dry. Using a knife, stir until mixture starts to form a dough. Tip onto a lightly floured work surface and knead gently until dough just comes together. Flatten into a disc 2.5cm thick and cut into eight triangles.

3 Transfer scones to prepared baking tray and lightly brush with beaten egg. Bake for 20 minutes or until deep golden brown.

■ SUBSCRIBEtoBBCGoodFood Magazineforjust £19.99everysixissues, plusreceiveagriddleplateandskewers setfromJean-Patriqueworth£59.99—perfectforcookingmore healthily. Uselinkandcodebuysubscriptions.com/GFMAIL122