Basic Fruit Scones

250g strong bread flour

75g unsalted cold butter

50g caster sugar

1 large free-range egg

10g baking powder

100ml cold milk, approx to combine

100g mixed dried fruit

Egg or milk to glaze

To serve

Butter with good-quality strawberry or raspberry jam and clotted cream

Method

Rub butter into flour to breadcrumb stage, add caster sugar and fruit to combine

Mix egg with milk and mix through until everything is just combined and dough is not too wet

Gently knead the dough to just bring together on a well-floured worktop, pat or roll out to 1 inch thickness

Stamp out and shake onto a well-greased baking tray

Lightly brush with egg or milk and rest for 10 minutes to get the baking powder working

Bake 220c / gas mark 7 near the top of the oven for 15 minutes until golden brown and well risen

Alternative flavors for sweet scones

Use the basic sweet scone recipe above without the fruit

Italian lemon scones

4 drops of Sicilian lemon oil or zest and juice from one lemon

50g mix peel

Lightly dust with icing sugar once cooled

Serve with lemon zest and juice flavored mascarpone cheese

Arabian scones

1 teaspoon ground cardamom

4 drops of orange blossom oil

Serve with white chocolate and pistachio ganache (75g white choc - 75g cream)

Raspberry scones

Plain scones with raspberries swirl soft cheese filling (70g of cream cheeses with a few crushed raspberries)

Savoury scones

Use the basic scone recipe above without the sugar and fruit, adding a pinch of salt

Gruyere and mustard scones

Add 1 teaspoon mustard powder and top each scone with finely grated Gruyere cheese

Serve with tomato chutney

Sundried tomato and parma ham

Add a few finely chopped sundry tomatoes

Serve with parma ham and black olive tapenade

Feta cheese

1 teaspoon thyme and crumble 100g feta cheese

Serve with red onion marmalade