Scones with cream and jam

reheat the oven to 220C fan and preheat a baking sheet. Tip the flour, salt and sugar into a bowl then add the butter in small pieces. Rub the butter into the flour until it resembles coarse breadcrumbs.

2. Lightly beat the egg with the buttermilk then pour into the flour mixture and mix until the ingredients just come together into a soft but not sticky dough (you may need a splash more liquid) then tip them out onto a floured work surface and very lightly bring the ingredients together with your hands.

3. Cut into individual scones. Place on the hot baking sheet and bake for 10-12 minutes, or until risen and golden. Cool slightly on a wire rack and serve warm with strawberry jam and clotted cream or butter.