Darling Scones.

I love having time to make things during the summer holidays.

This is one of our favourites....scone dough rolled out and put into a baking tray, layered with homemade lemon curd, topped with fresh blueberries and another layer of dough. Glaze with milk and top with Demerara sugar for a crispy topping. Cook at 160C for 20-25 minutes.

This is a very forgiving mix....the dough always rises and has the most beautifully moist filling.

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