Giant apricot scone

Serves 6

75g chilled unsalted butter, cubed 375g self-raising flour, plus extra for dusting 1 tbsp caster sugar, plus extra for sprinkling 300g apricots, stoned and sliced 100g milk, plus extra for brushing 80g buttermilk 200g double cream, whipped 15cm cake tin

Preheat the oven to 220°C/gas mark 7. In a large bowl, combine the butter, flour and sugar. Using fingers and thumbs, rub the butter into the flour and sugar until fully integrated. Stir in half the apricot slices. Mix in the milk and buttermilk, bringing the mixture together into a dough.

Knead the dough for 1-2 mins until just smooth, then place on a clean surface dusted with flour. Roll into a 4cm thick square with a rolling pin, then cut out a large circle using the rim of the cake tin. Place the scone on an oven tray dusted with flour. Brush the top with the extra milk and sprinkle with sugar. Bake for 25 mins until golden. Allow to cool completely, then cut in half horizontally and fill with the double cream and a layer of the remaining apricots. Sprinkle sugar on the top and serve.