What a lovely afternoon of endless scones with whipped cream AND clotted cream and different kinds of berry jam.

500g/1lb 2oz self-raising flour, sifted, plus extra for dusting
100g/3½oz butter, softened, cut into cubes, plus extra for greasing
large pinch salt
40g/1½oz caster sugar
300ml/10½fl oz full-fat milk, plus extra for glazing

  • To serve
  • butter, fresh clotted cream, good quality strawberry jam

  • 1. In a large mixing bowl, rub the flour and butter together, using your fingertips, until the mixture resembles breadcrumbs. Add the salt and sugar and stir until combined.
  • 2. Gradually add the milk in a thin stream, stirring continuously, until the mixture comes together as a dough. (NB: You may not need all of the milk.)
  • 3. Knead the dough lightly in the bowl until smooth and soft. If the mixture is too dry, add a little more milk.
  • 4. Turn out the dough onto a lightly floured surface, then roll it out to a 2.5cm/1in thickness (no thinner).
  • 5. Using a sharp knife, cut four 7cm/2¾in squares from the pastry and place them onto the prepared baking tray. Re-roll the remaining pastry offcuts out to a 2.5cm/1in thickness and cut two more squares. Add them to the baking tray.
  • 6. Brush the tops of the scones with a little of the milk, then bake in the centre of the oven for 12-15 minutes, or until well risen and golden-brown. Remove from the oven and set aside to cool slightly.
  • 7. To serve, cut the scones in half and spread with butter, then with clotted cream, then with strawberry jam. Eat warm or cold.

  • Recipe from the BBC
  • The whole glorious spread: