Ingredients:
500g Self raising flour
125g Butter
85g Sugar
1 tbsp Greek yogurt
1 lemon
150ml Ginger beer
150g Blueberries
2 Cooking apples
100g Sugar
Here’s how
Place the flour and sugar into a mixing bowl and blend together.
Zest the lemon straight in with the flour and make a well in the centre.
Add the yogurt and pour in the ginger beer.
Using a metal spoon stir together to form a soft ball of dough.
Transfer the scone mixture onto a lightly floured work surface and press out to approximately 3-4cm thick.
Using a round pastry cutter dipped in flour, cut out the scones and transfer to a non stick baking tray.
Bake in a pre heated oven 190c for 12 - 15 minutes.
Meanwhile to make the topping, peel the apples, cut into quarters and remove the core.
Chop the apples into 1cm chunks and place in a pan with the blueberries, sugar and juice of the lemon you zested for the scones.
Bring the pan up to the boil, then turn down and simmer until the apples breakdown and the liquid reduces by half.
When the scones are baked remove from the oven and serve with whipped double cream and the blueberry and apple jam
