SWEET SCONE (Makes 10)

INGREDIENTS:

350g self-raising flour, plus extra for rolling; a generous pinch of salt; 1tsp baking powder; 85g unsalted butter, plus extra for greasing; 3tbsp caster sugar; 175ml whole milk; 85g sultanas (optional); 1 egg, beaten, to glaze

To serve: Devonshire or Cornish clotted cream; English strawberry jam

METHOD:

1. Preheat the oven to 2200C/2000C fan and put a lightly greased baking tray inside to heat up at the same time.

2. Tip the self-raising flour into a large bowl with the salt and baking powder, and mix. Add the butter, and rub it in with your fingertips until the mixture resembles fine crumbs. Stir in the caster sugar.

3. Make a well in the centre of the dry mixture, add the milk and combine it quickly with a fork until you have a sticky dough.

4. Lightly flour your work surface and tip out the dough. Sprinkle more flour over the dough and, using floured hands, knead the dough lightly. Work in the sultanas, if you like – to make fruit scones.

5. Roll out the dough to a rough rectangle about 3cm thick. Dust a 5cm round pastry cutter with a little flour and cut out as many circles as you can, re-rolling the trimmings as necessary until you have used up all the dough.

6. Brush the top of each scone with a little beaten egg. Then, place the scones on the hot baking tray in the oven. Bake them for 12-14 minutes, until they are risen and a pale, golden brown colour. Remove from the oven and transfer to a rack to cool.

7. Eat the scones either just warm or fully cool, but as soon as possible and served with clotted cream and strawberry jam.