Blueberry corn scones

Add the flour, polenta, baking powder, sugar and lemon zest to a large bowl and stir briefly to combine. Add the butter and, using your fingertips, rub it into the flour mixture until a rough, crumbly mixture forms. Leave the butter in unevenly sized pieces to make the scones a little flaky.

Add the yogurt, vanilla and 2 eggs to a jug, then whisk to combine. Pour the yogurt mixture and the blueberries into the bowl with the flour-butter mix, then stir together with a knife in a cutting motion until a shaggy scone dough forms.

Using your hands, fold the dough in on itself a few times to incorporate any loose flour. Turn the dough onto a lightly floured work surface, and lightly flour it. Roll out to a rectangle approx 10x30cm, then cut into 2 equal-sized pieces and stack together. Roll out again, to 10x20cm. Transfer to a parchment-lined baking tray and chill for about 1 hour.

Preheat the oven to 200ºC, gas mark 6. Remove the tray from the fridge and, using a sharp knife, cut the dough into 8x5cm squares. Space the scones at least 5cm apart. Beat the remaining egg and brush the top of each scone, sprinkling liberally with the sugar.

Bake for 20 minutes, or until golden. Remove and set aside until cool enough to handle. Best served warm, with salted butter.