Method

First make the jam, which will then keep in a cool place for several months. Place a saucer in the fridge for testing the jam later. To sterilise the jars (any shape will do, preferably with a lid), put them through a dishwasher cycle, boil in a pan of water for 5 minutes, or place in a preheated oven (150°C/300°F/Gas mark 2), for 10 minutes.

Place the blueberries and water in a medium-sized saucepan on
a medium heat. Bring to the boil and mash the fruit with a potato masher. Add the sugar and lemon juice and stir over a high heat for 5 minutes. Test by placing a small blob on the chilled saucer, leave for 20 seconds and run your finger through the blob. If it forms a skin, the jam is set. Carefully remove the jars from the dishwasher, pan or oven, using oven gloves if necessary. Pour the jam into the jars immediately and cover with a lid or jam pot cover.

To make the scones, preheat the oven to 230°C (450°F), Gas mark 8.

Sieve the flour, salt and baking powder into a large bowl, add the caster sugar and mix. Rub in the butter and make a well in the centre. In another bowl, whisk the eggs and then add the milk. Pour all but 60ml (2? oz) of this liquid into the dry ingredients and, using one hand, mix to a soft dough, adding more liquid if necessary. 

Turn out onto a floured work surface and knead until a dough is formed. Sprinkle with flour and gently roll out until it's 2-5cm (3/4-2in) thick. Cut with a knife or a round 5cm (2in) cutter into scones. Place on a lightly floured baking tray. 

If you opt for a crunchy glaze, brush the scones with the liquid left in the bowl or with a beaten egg, then dip each one, wet side down, into the granulated sugar. Return to the baking tray, sugared side up.

Bake in the centre of the oven for 7-10 minutes until golden brown on top. Cool on a wire rack. Serve split with butter and jam or with jam and a blob of whipped cream or clotted cream.

This recipe and many more are available from Rachel's book Rachel's Food for Living published by Harper Collins