Fabulously FRUITY

Indulge your sweet tooth with these delicious bakes using the season's bounty

- ROSE FOOKS

Mini scones with blueberry jam

Quick and easy, these are a joy to eat on a warm, sunny day in the garden.

1 For the jam, put the blueberries in a pan with the sugar, then warm over a medium heat until the berries start to burst. Once softened, turn up the heat and bubble for a few minutes to thicken. Take off the heat and leave to cool. Stir in the limoncello. If not using straight away, chill in a clean jar.

2 Heat the oven to 200C Fan/Gas 7. Put the flour in a mixing bowl with a pinch of salt. Add the butter then, using your fingertips, rub the butter into the flour to make a coarse breadcrumb texture.

3 Using a table knife, stir in the sugar Make a well in the middle and pour in the milk, mixing the dry ingredients into the wet to make a sticky dough.

4 Lightly flour the work surface. Tip out the scone dough and knead until smooth. Roll out to roughly 2.5cm thick.

5 Flour the cutter well, then stamp out your scones - but don't twist the cutter. Transfer each scone to a floured baking sheet, then gently re-roll the leftover dough and stamp out more scones. Brush the tops with a little milk, then bake for 12 mins, or until well risen.

6 Transfer to a wire rack to cool. Serve split in half, topped with a good spread of clotted cream and the blueberry jam.

Cherry roulade