Bake it easy: Blueberry lemonade scones

Here’s an incredibly easy way to make scones, with fizzy lemonade making the dough incredibly light and fluffy, and also doing the job of sweetening it. As with any scones worth their salt, these are best split in half and served with jam and cream.

MAKES 12

375g plain flour, plus extra for dusting

4 tsp baking powder

½ tsp fine sea salt

240ml double cream, plus extra for brushing

240ml fizzy lemonade (or Sprite)

300g blueberries

• Preheat the oven to 200C/ 180C fan/gas 6. Lightly grease your 23cm x 33cm baking tin and line the base with parchment paper.
• Place the flour, baking powder and salt in a large bowl and whisk to combine. Make a well in the middle and pour in the cream, lemonade and blueberries. Stir together with a butter knife, just until a soft dough forms. Scrape on to a well-floured work surface and knead once or twice to bring the dough together.
• Lightly flour the top of the dough, then press into a circle about 2.5cm thick. Use a 7cm round cookie cutter, dipped in flour to prevent sticking, to stamp out as many circles as possible (you should get eight or nine on the first go). Gently knead the scraps of dough together, press into a circle again, then stamp out more scones. You should get a total of 12.
• Place the scones in the prepared tin – they’ll be nice and snug – and brush with a little extra cream. Bake for 15-20 minutes, or until golden brown. Set aside to cool in the tin for at least 20 minutes, then turn out and carefully separate.