Blueberry and Lemon Curd Scones

method:

• Preheat the oven to 200C/400F/Gas 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 2cm thickness, then using a 6cm fluted pastry cutter, cut into rounds. Gather up any spare bits of dough and knead lightly, roll out and make more.
• 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. Cool on a rack.
• Delicious served warm or cold, split in half and top with clotted cream and lemon curd.