Limoncello and blueberry scones

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Put the flour in a mixing bowl with the lemon zest and a large pinch of salt, add the butter, then use your fingertips to rub the butter into the flour until the mixture looks like breadcrumbs.
2. Using a round-bladed table knife, stir in the sugar, then make a well in the centre and pour in the milk. Mix together using the knife to make a wet, sticky dough.
3. Lightly flour the work surface, then tip out the dough and lightly knead a few times until smooth. Roll out the dough until roughly 2.5cm thick.
4. Flour the cutter well, then stamp out scones, gently re-rolling the dough and repeating until all the dough has been used up. Transfer the scones to a baking sheet, dust lightly with flour, then bake for 12-15 minutes until well risen and golden. Transfer the scones to a wire rack to cool.
5. Put the cream in a bowl with the limoncello, then whip to soft peaks. Gently ripple the lemon curd through the mixture. Serve the scones split in half, topped with the cream and a few blueberries.