Limoncello and blueberry jam scones

Instructions

1. For the jam, put the blueberries in a pan with the sugar, then warm over a medium heat until the berries start to burst. Once softened, turn up the heat and bubble for a few mins to thicken. Take off the heat and leave to cool. Stir in the limoncello. If not using straight away, chill in a clean jar.
2. Heat the oven to 200C Fan/Gas 7. Put the flour in a mixing bowl with a pinch of salt. Add the butter then, using your fingertips, rub the butter into the flour to make a coarse breadcrumb texture.
3. Using a table knife, stir in the sugar, then make a well in the middle and pour in the milk, mixing the dry ingredients into the wet to make a sticky dough.
4. Lightly flour the work surface. Tip out the scone dough and knead until smooth. Roll out to roughly 2.5cm thick.
5. Flour the cutter well, then stamp out scones; don’t twist the cutter. Transfer each scone to a floured baking sheet, then gently re-roll the leftover dough and stamp out more scones (you should get 8-10). Brush the tops with a little milk, then bake for 12 mins, or until well risen.
6. Transfer to a wire rack to cool. Serve split in half, topped with a good spread of clotted cream and the blueberry jam.