FOR THE SCONES: 2-3/4 cups all-purpose flour, sifted, plus a little extra for dusting 3/4 teaspoon salt 5 teaspoons baking powder 6 tablespoons unsalted butter, softened 1/4 cup granulated sugar 1 teaspoon dried mint, crushed 1 lemon, finely grated zest only 3/4 cup whole milk, room temperature Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.

Pop the flour into a large bowl, along with the salt and baking powder, and mix well. Add the butter and rub it into the flour using your fingertips until there are no large traces left. Add the sugar, dried mint, and lemon zest; mix.

Make a well in the center and add the milk. Using a rubber spatula, mix until it starts to form a dough. Gently bring the dough together with your hands. Tip it out onto a lightly floured surface and form the dough into a mound, but resist the temptation to knead, or the scone will become chewy rather than soft and crumbly.

Put the mound into the center of the prepared sheet—this just saves a messy transfer once the dough is rolled out. Using a rolling pin or the back of your hand, press the dough out to roughly an 8-inch circle about 3/4-inch thick.

Using a sharp knife, cut the circle like a pizza into 12 slices, cutting all the way down and all the way through. Pop into the oven and bake for 15 minutes. The scone should be golden around the edges, a little less so toward the center, and firm to the touch.

Let cool completely on the sheet. As soon as it is cool enough, pop it onto your chosen serving dish.

Mix the (faux) clotted cream and vanilla bean paste together. Add the jam and ripple it through.

Spread the mixture all over the scone, leaving a 1/2-inch gap around the edge. Top with blueberries and scatter with lemon zest, and you are ready to serve.

FOR THE TOPPING: 16 ounces (faux) clotted cream 1 teaspoon vanilla bean paste 5 tablespooons blueberry jam 1 cup fresh blueberries Finely grated zest of half a lemon FAUX CLOTTED CREAM: 4 ounces cream cheese, room temperature 1 tablespoons sugar (granulated or powdered) 2 tablespoons sour cream 1 cup heavy cream

Add the sugar, sour cream, and cream cheese to a mixing bowl. Cream the sugar, sour cream, and cream cheese together until smooth and blended.

Pour in the heavy cream and whip until thick, soft peaks form. Do not over beat. Refrigerate for at least an hour before serving.

I recommend making extra and spreading it on everything you eat, especially while wearing sweatpants.