Blueberry scones

Heat the oven to 200C/fan 180C/gas 6 and line a large baking tray with baking paper. For the scones, put the flour, baking powder, sugar and ¼ tsp of salt in a large bowl and whisk to combine. Add the butter and rub into the mixture using your fingertips until the butter is in pea-sized pieces. In a jug, whisk together the crème fraîche, vanilla and two of the eggs. Make a well in the dry ingredients, and pour in the wet mixture along with the blueberries. Use a cutlery knife to stir the dry into the wet until everything just starts to come together into a dough, then gently knead the mixture with your hands and bring it into a ball of dough. Put the ball on a lightly floured worksurface and pat into a 2½cm-thick disc. Use a 7cm round cutter to stamp out as many scones as you can, and put them on the prepared tray.

Gently reform the dough scraps into a ball and repeat the process, stamping out more scones (you should get about 10 in total). Lightly beat the remaining egg, and brush this over the scones. Bake for 20 minutes or until golden. Remove from the oven and set aside to cool completely.

For the glaze, mix together the icing sugar, lemon juice and a small pinch of salt until you have a smooth, pourable glaze. Drizzle this over the cooled scones, then scatter with the lemon zest. They will keep, covered, at room temperature for two days.