Name: Scones
Yield: Makes about 8
Ingredients: 2 1/4 cups plus 2 tablespoons (10.6 ounces/300g) all-purpose white flour, plus extra for dusting; 2 teaspoons (0.28 ounce/8g) baking powder; A good pinch of salt; 1/3 cup (2.6 ounces/75g) unsalted butter, at cool room temperature (neither fridge-cold nor soft), cut into cubes; 3 1/2 tablespoons (1.8 ounces/50g) superfine sugar; 1 medium free-range egg; 1 teaspoon pure vanilla extract; 1/2 cup heavy cream; A little milk, for brushing

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SconesCookbook cover image courtesy of Random House

Of course you can put what you like on your scones, but I'll usually opt for a traditional cream tea of jam and clotted cream. Cream tea etiquette is fiercely disputed in the West Country. The Cornish put strawberry jam on their scones first, then the clotted cream; in Devon and Dorset, it is customary to do it the other way around. Personally, I prefer raspberry jam and I always put jam on first, even though I live on the Devon-Dorset border.

Recipe notes

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