Earl grey breakfast scones with quick blueberry jam

Instructions

1. Put the milk in a pan and bring to a simmer. Add the tea bags, remove from the heat and leave to steep until the milk has cooled to room temperature, then discard the tea bags.
2. Put the flour, baking powder and spread in a large mixing bowl and use your fingertips to rub together until the mixture resembles breadcrumbs. texture. Stir in the sugar.
3. In a separate bowl, whisk 2 of the eggs together with the cooled infused milk, then add to the mixing bowl along with the lemon zest. Stir to form a sticky dough.
4. Line a baking sheet with baking paper. Dust a work surface with flour and knead the dough for 3-5 minutes. Roll out to a thickness of 3cm and cut out 12 rounds using a 6cm cutter - you will need to reroll the trimmings. Put the scones on the prepared baking sheet, leaving room for them to expand. Rest at room temperature for 45 minutes to 1 hour.
5. Preheat the oven to 220°C, fan 200°C, gas mark 7. Beat the remaining egg in a small bowl and brush over the scones. Bake for 15 minutes or until risen and golden.
6. Meanwhile, put the blueberries in a small pan over a medium heat. Cook for 7 minutes or until the blueberries are beginning to split and release their juice. Stir in the cornflour paste and cook for 3 minutes until thickened. Stir in the vanilla extract and set aside to cool. Serve the scones topped with the blueberry compote and the Greek yogurt.