Blueberry & lemon crème fraîche scones
■ Makes 10 ■ Prep 25 mins ■ Cook 20 mins
VEGETARIAN
375g self-raising flour, plus extra for dusting
1 tsp baking powder
75g caster sugar
125g unsalted butter, cubed
120ml crème fraîche
1 tsp vanilla extract
3 large eggs
350g blueberries
FOR THE LEMON GLAZE
125g icing sugar
½ lemon, zested and juiced
Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. For the scones, put the flour, baking powder, sugar and ¼ tsp of salt in a large bowl and whisk to combine. Add the butter and rub into the mixture using your fingertips until the butter is in pea-sized pieces. In a jug, whisk together the crème fraîche, vanilla and 2 eggs. Make a well in the dry ingredients, and pour in the wet mixture along with the blueberries. Use a cutlery
