Valentine Warner's scones

Preheat the oven to 220°C/425ºF/Gas 7. Lightly butter a large baking sheet or tray.

Sift the flour into a large bowl.

Cut the 100g butter into cubes and drop them into the centre of the flour. Rub the flour and butter together until the mixture resembles breadcrumbs.

Pinch the salt over, crushing it to tiny flakes. Sprinkle with the sugar and stir in. Slowly add the milk, stirring all the time, until the mixture comes together. Use your hands to lightly knead the dough until smooth. It should be soft and spongy - just verging on sticky. If it feels dry, add a touch more milk.

Turn out the dough on to a floured surface and gently roll it out to around 2.5cm deep. Dont be tempted to roll it any thinner or the scones wont rise as high and look anywhere near as inviting.

Use a sharp knife to cut 4 x 7cm squares from the dough.

Place on the baking sheet. Lightly knead and re-roll the trimmings, then cut 2 more squares.

Brush the scones with a little milk and bake in the centre of the oven for about 15 mins until well risen and golden brown. Cool for a short time on the sheet before eating.

Split in half and spread with butter, then thickly with clotted cream.

Top with spoonfuls of strawberry jam and eat whilst warm.