Head chef Ian Jefferies,

The Harrow Inn,

High Street, Wanborough, Wiltshire SN4 0AE
01793 791792

THE trick to getting scones right is to be quite quick about making them. Don’t handle the mixture any more than you have to, and don’t add lots of flour when you’re rolling it out. Other than that, scones are a very simple way to fill your home with that wonderfully toasty, buttery baking smell .

225g self-raising flour, plus extra for dusting 1 tsp baking powder 50g unsalted butter, cubed 100ml whole milk, plus extra for glazing 1 large egg 30g caster sugar To serve: Clotted cream Raspberry or strawberry jam l Preheat the oven to 220°C, gas mark 7. Lightly grease a baking sheet and dust it with a little flour. Measure the flour, baking powder and butter into a mixing bowl with a pinch of salt. Stir in the cubes of butter until they are coated with flour, then start rubbing them in with your fingertips until the mixture begins to resemble wet sand.

l Next, measure out half the milk into a jug. Keep some of the milk to one side at this stage because you might not need all of it. Break the egg into the jug, then whisk it lightly with a fork.

l Take a blunt knife and use it to distribute the sugar through the flour and butter. Pour the milk and egg mix over and stir it in. Measure out the remaining milk and start adding it gradually, continuing to mix until the dough comes together. It needs to be a soft dough, but not so wet that it is too sticky to pick up.

l Lightly dust the work surface and your rolling pin with flour. Scoop the dough out onto the work surface, shape into a circle and gently roll it out until it is 2cm thick (the dough is usually a lot thinner than you think it is).

l Stmp out five rounds of 6cm, dipping the cutter in flour after each one. Gently knead together the scraps of pastry and roll it out again - you should be able to get another two scones out of the dough by re-rolling it.

l Transfer the scones to the prepared baking sheet and brush the tops with milk for a glazed finish, or dust with flour for a more matt look. Bake for 13-15 minutes until golden brown and risen.