• 9 oz self-raising flour
• 2 1/2 oz butter, semi-soft and in small chunks
• 140 ml milk
• A pinch of salt
• 2 oz caster sugar

To glaze the scones:

• 1 beaten egg mixed with a splash of milk

I made mine using frozen berries, as we don’t find fresh blueberries and raspberries often enough. However, you can make the same compote using fresh berries, although you would need to poach these in 1/2 cup water and 1 tsp butter before completing the rest of the method.

• 1 cup frozen mixed berries (raspberries, blueberries and strawberries)
• 2 tsp cranberry jelly
• Squeeze of half a lemon
• 1 tsp grated orange rind

• 1 cup of double cream
• 2 tbs maple syrup

1. Preheat the oven to 180 degrees centigrade.
2. Place the flour, sugar and salt in a food processer and on pulse, blitz so that all the ingredients combine well. Add the butter and pulse again. You want to achieve a crumbly mixture.
3. Now blend whilst you pour the milk in very slowly. Stop as soon as you see the mixture coming together as a dough.
4. Remove and place on a well-floured surface. Don’t worry if it looks crumbly, it’s meant to be like that, not sticky and elastic. Just press it all together and roll out gently to a 2-inch thickness.
5. Using a 2-inch diameter cutter, cut out as many scones as you can, rolling the dough again to get as many as you can out of the mixture.
6. Now glaze the scones with the egg and milk mixture.

Bake for 12 – 15 minutes until golden brown on top and keep wrapped in a clean cloth until you are ready to serve.

1. If using fresh berries, follow the first step as indicated above. If using frozen berries, it’s as simple as this!
2. Place berries in the microwave and cook for 1 1/2 minutes to 2 minutes maximum or until melted and softened. Now mix in the cranberry jelly, the lemon juice and the orange rind.

1. Whip the double cream till it is thick.
2. Place this in a bowl and gently drizzle the maple syrup on top.

Serve immediately. These are always better if the scones are piping hot out of the oven!