Traditional British Scones with Jam and Cream

Mix flour and baking powder in a bowl, then rub in cold butter until it looks like crumbs.

Add sugar and stir in milk quickly until a soft, slightly sticky dough forms.

Turn onto a floured surface and pat down to 1-inch thickness.

Cut into rounds using a pastry cutter.

Brush the tops with milk and bake at 220°C for 10-12 minutes until risen and golden.

Serve split in half with strawberry jam and a large dollop of clotted cream (the 'Cream Tea' way).