Limoncello and blueberry jam scones

Quick and easy, these are a joy to eat on a warm, sunny day in the garden.

Makes 8 • Prep 10 mins • Cook 12 mins

225g self-raising flour, plus extra for dusting

50g unsalted butter, cubed 2tbsp caster sugar

110ml whole milk

Clotted cream to serve

For the blueberry jam:

300g blueberries

2tbsp caster sugar

1tbsp limoncello

You will need:

5cm fluted or plain cutter

1 For the jam, put the blueberries in a pan with the sugar, then warm over a medium heat until the berries start to burst. Once softened, turn up the heat and bubble for a few mins to thicken. Take off the heat and leave to cool. Stir in the limoncello. If not using straight away, chill in a clean jar.

2 Heat the oven to 200C Fan/gas 7. Put the flour in a mixing bowl with a pinch of salt. Add the butter then, using your fingertips, rub the butter into the flour to make a coarse breadcrumb texture.

3 Using a table knife, stir in the sugar, then make a well in the middle and pour in the milk, mixing the dry ingredients into the wet to make a sticky dough.

4 Lightly flour the work surface. Tip out the scone dough and knead until smooth. Roll out to roughly 2.5cm thick. 5 Flour the cutter well, then stamp out scones; don’t twist the cutter. Transfer each scone to a floured baking sheet, then gently re-roll the leftover dough and stamp out more scones (you should get 8-10). Brush the tops with a little milk, then bake for 12 mins, or until well risen. 6 Transfer to a wire rack to cool. Serve split in half, topped with a good spread of clotted cream and the blueberry jam. Per serving: 209 cals, 6g fat, 4g sat fat, 33g carbs >>