Delicious Fresh Lemon and Blueberry Scones with Clotted Cream and Lemon Curd.
Preheat your oven to 220C/200C Fan, and place a lined tray in the oven to preheat.
Tip the Flour, Salt, Baking Powder, and Butter into a food processor and pulse until the mixture resembles bread crumbs.
Pour the mixture into a large bowl, and stir in the sugar.
Alternatively, you can cut the cold butter into small cubes, and rub the mixture together between your fingers to get the breadcrumb texture if you don't have a food processor
Add the Lemon Juice in.
Heat the Milk in the microwave or on the hob so it becomes warm, but not hot. I usually heat it for about 30-40 seconds in the microwave.
Add the Milk into the rest of the Mixture, and stir with a spatula as it'll be very wet at first.
Make sure the dough is mixed well, and add in the blueberries.
Sprinkle some extra flour onto the work surface, and turn the dough out onto it and gently roll it out, or press it down, to be about 4/5cm thick.
Using a 5cm cutter, cut out the scones - you'll have to re-roll the mixture a couple of times to get them all out of the mix.
Take the tray out of the oven, and put the scones onto it. Brush the top of the Scones with the beaten egg mixture and bake in the oven for 10 minutes.
Leave to cool for at least 10 minutes once they're out so you don't burn yourself. And then, enjoy!