Ingredients

• 800g (6 cups or 28 oz) flour
• 6 teaspoons baking powder
• 3 tablespoons sugar
• 300g (10.5oz) chilled butter
• 1 3/4 cups cold milk
• 1/2 cup lemon curd
• 1 ½ cups blueberries (can use frozen)
• 2 cups icing sugar
• 1 teaspoon vanilla extract

Method

Blueberry, Lemon Curd Scones Preheat the oven to 200 C. Sift the flour, baking powder and sugar into a large bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Make a well in the centre of the dry ingredients and pour in the milk , quickly mixing with a knife to make a soft dough. Turn the dough out onto a lightly floured surface and roll into a rectangle 40 x 50cm. Cut the rectangle in half. Spread one surface with lemon curd and sprinkle with blueberries, place the second half on top. Cut into 15 pieces and place on a cold baking tray. Bake for 12-15 minutes until golden. Mix the icing sugar, vanilla and enough water to make a firm icing. Ice scones when slightly warm.