Preheat oven to 200°C and line a baking tray with baking paper

In a large bowl, mix together the flour, baking powder, baking soda, sugar, salt and lemon zest

Cut the butter into small cubes and add to the flour mixture. Crumble it into the flour with your fingers until it resembles textured breadcrumbs (there may be some larger bits of butter left - that is fine).

Add the buttermilk and gently stir until it just starts to come together.

Add the blueberries and gently press into the dough to avoid staining it purple. Turn onto the baking sheet, and with floured hands, gently bring the dough together into a disc about 3-4cm thick. You may have to press some of the blueberries into the scone dough.

Using a sharp knife, cut each disc into 6 wedges and gently spread apart on the baking tray, leaving about 2cm between each scone.

Brush the melted butter across the scones and sprinkle the sugar over the top.

Bake for 25 minutes or until lightly browned.

Heat the lemon zest, lemon juice, sugar and butter in a medium pot over low heat until the butter is melted.

In a separate bowl, whisk the eggs and egg yolk until starting to get frothy

Add the eggs to the lemon mixture, keeping the heat on low. Whisk constantly until the curd starts to thicken about 5 minutes. You may see little bubbles appear on this surface as this happens. Be very careful here as it can happen quickly.

Tip the lemon curd into another bowl and set aside to cool. Once cool, if you would like it ultra smooth, strain the curd through a sieve and discard any lumps and the zest.

In a bowl, whip the cream with an electric mixer to soft peaks.

Add the sugar and, continuing to beat slowly, gradually add the buttermilk. Taste to adjust the sugar.

Serve the scones warm from the oven dusted with icing sugar with the lemon curd and buttermilk whipped cream on the side.