Flavour burst

These scones are ah-may-zing – a fave of my baby girl Annabel, who adores blueberries and lemon curd – that’s why we called them bluebels. Low-carb, clever, practical and packed with antioxidant-rich blueberries and loads of citrussy love.

BLUEBEL SCONES & LEMON CURD

⅓ cup coconut flour
2 tbsp erythritol or sweetener of your choice
1½ cups almond meal
1½ tsp baking powder pinch of sea salt
2 large free-range eggs, whisked
3 tbsp butter, melted zest of 1 lemon
½ cup lemon curd
1 cup frozen blueberries milk, to glaze yogurt and extra lemon curd, to serve

Preheat the oven to 180°C. Line a baking tray with baking paper.

Place the dry ingredients in a large bowl and