Classic Scones

Heat the oven to 220°C and line two baking trays with baking paper.

Mix the flour, baking powder and sugar in a large bowl, then rub in the butter with your fingertips until it looks like fine breadcrumbs.

Crack the eggs into a jug and top up with milk to 300ml total. Stir into the flour mixture with a fork until it just comes together into a soft, sticky dough.

Turn out onto a floured surface, knead briefly, and work in the sultanas or cranberries if using. Roll out to 2cm thick.

Cut rounds with a 5cm cutter or a water glass, place on the trays, and brush the tops with any leftover egg mixture or a little milk.

Bake for 12 to 15 minutes, until risen and golden. Cool on a wire rack.

Split open while still warm and serve with clotted cream and strawberry jam.