Recipe for Easter Scones - yield 18 scones Ingredients 375g /12oz strong bread flour or plain, sifted 110g/4oz unsalted butter, cold 75g/3oz caster sugar 2 eggs, lightly beaten Zest and juice from a small orange 2 teaspoons mixed spices 3 teaspoons baking powder 150g/5oz cold natural coloured marzipan, grated 150g/5oz mixed dried fruits 8 tablespoons cold milk, approximately Egg wash or milk to glaze Icing sugar to dust over once baked Method 1. In a large mixing bowl, add the flour and cold butter and rub in, until it resembles fine breadcrumbs.

2. Add the castor sugar, grated marzipan, mixed spices, baking powder, mix fruits, orange zest and juice and combine all well.

3. Lightly beat the eggs and just enough milk to combine everything through to form a soft pliable dough.

4. Gently knead the dough to just bring it all together on a well-floured work surface.

5. Lightly dust a rolling pin and roll out, or pat out the dough to a thickness of one inch.

6. Stamp out your scones using a two-inch plain scone cutter and gently shake onto well-greased or parchment-lined baking trays.

7. Rework the dough scrapes to make more scones until it’s all used up.

8. Glaze the tops of the scones with a little egg wash or milk, and place on top of the preheated oven for five minutes.

9. Bake in a preheated hot oven 220c Gas Mark 7 for around 12 minutes until well-risen and golden-brown in colour.

10. Transfer onto a cooling wire and, once cool, dust over a little icing sugar before splitting in half and slavering on the butter.