Russell Hunt, head chef at The Glasshouse at the Marsh Farm Hotel, Royal Wootton Bassett, tell us how

Afternoon tea is a fundamental tradition in this country and is becoming more and more fashionable every day, whether you go to your local tea room for a fruit scone and jam or head off to a swanky hotel for mini pastries, finger sandwiches shot glass desserts.

The secret to a good afternoon tea, though, is the scone. Warm from the oven lashings of clotted cream and a huge dollop of jam – my mouth is watering as I type this.

But how many times have you tried a magazine or internet recipe for light fluffy scones and ended up with what can only be described as dark brown rocks from your oven?

Here is a recipe I swear by – it has provided me with perfect scones every time, or as we call them in my kitchen little pillows of love!

Using an electric mixer works fine but there is something more satisfying about making these completely by hand

Ingredients

400g self raising flour 63g unsalted butter 63 castor sugar 30g baking powder 250ml buttermilk

Method

 Mix together your flour, baking powder, sugar and unsalted butter until it has formed bread crumb like texture l Add your buttermilk and mix to a smooth dough

 On a lightly floured surface roll your dough to roughly 2.5 cm thick then fold over. Repeat this 3 times then roll back to 2.5 cm thick

Cut your scones to your required size, dipping your cutter in flour every time you cut. This will help to keep your scones smooth and allow a straight rise as they bake

Lightly grease a baking tray and place your scones in neat rows. Leave to prove at room temperature for 15-20 minutes l While the scones prove, preheat your oven to 170C (160C if it’s fan assisted)

Beat your egg and lightly brush each scone just on the top to give a beautiful golden brown sheen l Bake your scones for about 13 minutes l Serve warm with lashings of clotted cream and your choice of jam (mine is mixed berry and port).

... Alternatively if this seems like too much hard work then book yourself a table here at the Glasshouse and let my team and I do it for you while you relax with a pot of tea or a glass of champagne.