Sift the flour into a bowl along with a pinch of salt.  Drop in the butter.  Rub the butter into the flour using you0r fingertips and a snapping motion until the misture resembles fine bread crumbs.   Make a well in the centre.   Add almost all of the milk and stir it in using a round bladed knife, until the dough comes together in clumps.   Mix to a soft dough, kneading briefly and lightly.   Pat out to 1/2 inch thickness on a lightly floured surface.   Cut into rounds with a 3 1/4 inch round cutter, using a sharp straight up and down tap. Gather up any scraps and repeat until you have used all the dough and cut out all the rounds.   Using the tips of your fingertips make some indentations along one side of each round.  This is where you will put the jam and curd.  Divide the jam amongst the scones and top each line of blueberry jam with a small dollop of lemon curd.   Brush some milk along the edges and then fold the dough in half to make a semi circle, pinching the edges together to seal.   Place on the prepared baking tray, leaving about an inch and a half between each.