There was only one scone recipe we could use for afternoon tea in our dream hotel. Hôtel Palette’s Gran used to make scones on birthdays and serve them with margarine, warm from the oven. I’ve kept the recipe in ounces and tablespoons, as she wrote it.

INGREDIENTS

8oz self-raising flour
2 tablespoons caster sugar
1tsp baking powder
2oz mixed dried fruit
3oz butter
1 large egg (beaten)
3-4 tablespoons milk

METHOD

STEP 1
Preheat oven to 220°c / 425f.

STEP 2
Rub together the flour, sugar, baking powder and fat in a bowl until crumbly. Mix in dried fruit, egg and 3tbsp milk. If it’s too dry to form a soft dough, add more milk.

STEP 3
Form the dough into a ball and put onto a floured board. Lightly roll about 1 inch thick, and cut out with a cutter or tumbler. You can also cut into triangles.

STEP 4
Bake for 12-15 minutes, until risen and golden. Eat on the day of baking, and serve in half with jam and clotted cream.