self-raising flour: 225gbutter: 75g, chilled and diced
demerara sugar: 40g
milk: 125ml
blueberries: 100g
lime 1:, zested and juiced
icing sugar:
clotted cream: and lemon curd: to serve
• Heat the oven to 220C/fan 200C/gas 7. Line a baking sheet with
baking paper. Tip the flour into a bowl, add the butter and rub in until
the mixture looks like breadcrumbs, then stir in the sugar. Add the milk
and blueberries and stir with a knife to form a soft dough. Tip it onto
a lightly floured surface and knead once or twice to bring it together,
then move it to the baking sheet and pat it out to a circle about 2.5cm
thick. Dip a knife blade in flour and mark the circle into wedges, cutting
almost all the way through (wiggle it round any blueberries).
• Bake for 15-20 minutes, or until risen and golden, then slide onto
a wire rack. Mix the lime zest and juice with enough icing sugar to
make thick icing. Spoon icing onto each one