- 125g self-raising flour, plus extra to dust
- ½tsp baking powder
- 25g unsalted butter, plus extra for greasing
- 50g blueberries
- 25g caster sugar
- 75ml semi-skimmed milk
- 100g light mascarpone
- 2tbsp fat-free fromage frais
- 50g lemon curd
Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray.
Sift together the flour and baking powder. Rub in the butter until it resembles breadcrumbs. Stir in the blueberries and the sugar. Add the milk, reserving 2tsp; mix to a dough.
Dust a work surface with flour; pat the dough to 1.5cm thick. Cut into 10 rounds with a 5cm cutter.
Arrange on the tray and brush with the reserved milk. Bake for 15-18 mins until golden. Cool on a rack.
Mix the mascarpone and fromage frais. Split the scones and fill with this mixture and the lemon curd.