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.