Blueberry Scones

Continue the Mother’s Day magic with a scrumptious afternoon tea for all the family. Think dainty sandwiches, canapés and creamy cakes…

A must for afternoon tea, bursting with fruit and tangy lemon curd MAKES 10 READY IN 30 MINS, PLUS COOLING PRICE PER SERVING 14p

125g self-raising flour, plus extra to dust

½tsp baking powder

25g unsalted butter, plus extra for greasing

50g blueberries

25g caster sugar

75ml semi-skimmed milk

100g light mascarpone

2tbsp fat-free fromage frais

50g lemon curd

1 Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray.

2 Sift together the flour and baking powder. Rub in the butter until it resembles breadcrumbs. Stir in the blueberries and the sugar. Add the milk, reserving 2tsp; mix to a dough.

3 Dust a work surface with flour; pat the dough to 1.5cm thick. Cut into 10 rounds with a 5cm cutter.

4 Arrange on the tray and brush with the reserved milk. Bake for 15-18 mins until golden. Cool on a rack.

5 Mix the mascarpone and fromage frais. Split the scones and fill with this mixture and the lemon curd.