Blueberry Scones

Mix the milk and lemon juice in a mixing bowl, then set aside at room temperature for 15 minutes. You’ll see a few curds appear as the lemon will make the milk separate – that’s what you’re aiming for. Heat the oven to 200 °C.

Put the flour, baking powder, sugar and butter in a food processor with a pinch of salt and pulse until it resembles large breadcrumbs. Tip the mixture into a large mixing bowl. (Alternatively, rub the mixture together with your fingertips in the bowl.)

Mix the beaten egg into the soured milk, then stir half of it into the flour and butter mixture using a table knife. Add more soured milk mixture until the flour mix clumps into a dough (you’ll only need about three quarters of the milk mix, but keep it to hand). Stir in the blueberries.

Form the mixture into a ball (don’t overwork) on a lightly floured surface, then roll out to 3cm thick – it doesn’t matter if a few blueberries burst. Cut out 18 circles with the fluted cutter, rerolling the dough as needed, then put onto 2 baking sheets lined with non-stick baking paper.

Brush the top of each scone with the leftover soured milk and egg mixture, then bake for 15 minutes or until golden and risen. Leave to cool. Serve warm with jam and cream, if you like.