APRICOT SCONE CAKE

Preparation 15 minutes, plus cooling Cooking about 20 minutes Serves 8 A simple way to cook scones, this is at its best enjoyed warm from the oven.

375g self-raising flour, plus extra to dust 1 tsp baking powder 100g unsalted butter, chilled and diced 50g caster sugar, plus extra to sprinkle 125g dried apricots, finely chopped 100ml whole milk 2 medium eggs ½ tsp vanilla extract clotted cream and jam, to serve 1 Preheat the oven to 220˚C (200˚C fan oven) gas mark 7. Line a baking tray with baking parchment.

2 Mix the flour, baking powder and ¼ tsp fine salt in a large bowl. Add the butter and, using your fingertips, rub it in until it resembles breadcrumbs‚ or pulse the butter into the flour mixture in a food processor (then tip into a bowl). Mix in the sugar and dried apricots.

3 In a jug, beat the milk, eggs and vanilla extract to combine. Set aside 1 tbsp of this mixture for the glaze. Make a well in the centre of the flour mixture, pour in the beaten egg and stir using a cutlery knife until the dough comes together. Tip onto a lightly floured surface, knead briefly to bring together, then pat out to a 20cm diameter (about 2.5cm thick).

4 Transfer to the prepared baking tray. With a sharp knife, deeply score into 8 wedges. Brush the top with the reserved beaten egg mixture, then sprinkle with a little sugar.

5 Bake for 20 minutes or until risen and golden. Leave to cool on the tray, then transfer to a wire rack.

6 Serve just warm or at room temperature, cut into wedges and split in half. Top with jam and cream, if you like.