Lemon & Poppyseed Scones with Blueberry Jam

Method

1. 1
   Whisk the egg, milk, lemon zest, lemon juice, poppyseeds and sugar in a large bowl and set to one side.
2. 2
   In a separate bowl, combine the flour, baking powder and cold butter. Lightly crumble the mixture with your fingertips until it resembles breadcrumbs, being careful not to overwork the dough or melt the butter.
3. 3
   Add the flour mixture to the lemon & poppyseed mix and stir until a dough forms (add more flour if needed).
4. 4
   On a floured surface, shape the dough into a rough square.
5. 5
   Using a floured rolling pin, roll the dough until it is approximately 2.5cm thick.
6. 6
   Cut out scones using a 2.5 inch (6cm) wide round cutter and place them onto a lined baking tray.
7. 7
   Beat the remaining egg and lightly brush the tops of the scones with the glaze.
8. 8
   Preheat the oven to 200°C (180°C fan) and bake for 12-15 minutes or until golden brown and risen.
9. 9
   To make the jam, place blueberries, sugar and lemon juice in a small saucepan over medium heat.
10. 10
    Once blueberries thaw, stir until sugar dissolves and begins to form a jam; continue cooking for 10 minutes.
11. 11
    Add the dissolved cornflour and cook for another 5 minutes, stirring continuously, then remove from heat.
12. 12
    Slice or tear open the warm scone, spread with a generous layer of clotted cream, and top with a dollop of blueberry jam.