Well it is national cream tea day

I never knew that national cream tea day was such a thing, (please tell me I am not the only one) until I saw a Facebook post just a couple of days before the said day.

The timing couldn't have been more perfect as I was just sat pondering what to bake for my weekly treat for the troops at work - I try and take something in on a Friday for work colleagues at the end of the week- and it just so happened that last Friday fell on national cream tea day so I knew straight away it would have to be some lemon and blueberry scones.

I have been wanting to make them for a while but never got round to them, so this really was the perfect chance.

I made mine with a slight twist. These scones are made with buttermilk, rather than just regular milk and they are filled with a mix of light mascarpone cream & low fat Greek yogurt and then finished with  drizzle of lemon curd. 

You can of course stick with the traditional clotted cream, but do give the mascarpone filling a go - it works a treat with the sharp lemon curd. I promise you won't be dissapointed. 

To make 12-15 scones you will need

250g bread flour

250g plain flour

Zest of a whole lemon

5 tsp baking powder

80g caster sugar

80g soft butter 

2 medium eggs

100g blueberries

240- 250 ml buttermilk*

150g low fat marscapone

4 tbsp low fat Greek yogurt

1 tbsp icing sugar

12-15 tsp lemon curd

• Preheat your oven to 200c, ( fan ) line a baking tray with greaseproof paper and set aside

• Place both flours in a bowl, along with the sugar, baking powder, lemon zest and stir together. Add the butter and use your fingertips to rub the butter into the flour until it resembles breadcrumbs. Stir in the bluberries

• Whisk the eggs, add them to the flour, slowly incorporate the buttermilk and mix together carefully until you get a soft dough.

• Lighty dust your work surface with a little flour and use your hands to flatter out the dough to about 1-2 cm thick. Cut out your scones with a 5cm cutter.

• Transfer the cut out scones to the tray and brush with beaten egg over the tops. Bake for 15-18 minutes until golden. Remove from the oven and leave to completely cool.

• Whilst the scones are cooling, make the filing by mixing together the marscapone, yogurt and icing sugar. Split the scones and fill with this mixture, top eachwith a teaspoon  of lemon  curd, dust the scones  with icing sugar on top just before serving

* buttermilk is readily available from most of the branded supermarkets. You can easily make your own by adding a teaspoon of lemon juice to every 100ml of milk and leave it to sit for about 20 mins - then just use as above.