Blueberry scones

• self‑raising flour↗370g g

  plus extra for dusting

• baking powder↗1 tsp tsp
• golden sugar↗40g g
• lemon↗zest 1 large
• unsalted butter↗80g g

  chilled and cubed

• blueberries↗300g g
• cream↗100ml ml
• vanilla extract↗1 tsp tsp
• large eggs↗2

  plus 1 for glazing

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C convection/gas 6 and line a baking tray with parchment paper. To make the scones, place the flour, baking powder, sugar and lemon zest in a large bowl and mix. Add the butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs (don’t over‑mix; larger lumps are fine). Fold in the blueberries and stir.

2. 2

   In a small bowl whisk together the cream, vanilla extract and the large eggs, then pour them into the mixture. Using a pastry cutter (or fork) stir until the dough just begins to come together. Turn it out onto a work surface and gently knead by hand until the dough only just binds. Lightly dust the surface with flour and flatten the dough into a disc about 2.5 cm thick. Cut the disc with a sharp knife into eight triangles.

3. 3

   Transfer the scones onto the prepared tray. Beat the remaining egg and lightly brush the tops of each scone with it. Bake in the oven for about 20–25 minutes, or until they are deep golden‑brown. Store in an airtight container for up to 3 days.