Savoury basil scones

Makes 8

50g chilled unsalted butter, cubed 125g self-raising flour, plus extra for dusting

125g wholemeal flour

10g fresh basil leaves, finely chopped, plus extra leaves, to garnish 120ml milk

1 egg sea salt and black pepper cream cheese, to serve Preheat the oven to 220°C/gas mark 7. In a large bowl, combine the butter and both the flours. Using fingers and thumbs, rub the butter into the flour until fully integrated. Add the chopped basil, season with salt and pepper, then mix in the milk, 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. Shape into a dome by hand, using more flour if the dough is sticky. Place the dome on an oven tray dusted with flour. Cut the dome into eight triangular pieces, as if cutting a cake.

In a small jug, whisk the egg for 1 min, then brush the top of the scones with the mixture. Bake for 15 mins. Allow to cool for 15 mins, then serve with cream cheese and the extra basil leaves for garnish.