Eton mess scones

• self-raising flour↗400g g

  plus extra for dusting

• salt↗¼ tsp tsp
• baking powder↗1 tsp tsp
• butter↗100g g

  cut into cubes

• caster sugar↗3 tbsp tbsp

  plus extra for sprinkling

• buttermilk↗200ml ml
• vanilla extract↗1 tsp tsp
• milk↗5 tbsp tbsp

  plus extra for brushing

• good handful small strawberries

  halved

• small jar good strawberry↗

  jam

• 2 meringue

  nests , crumbled into chunks

• tub clotted cream↗200ml ml

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Mix the flour, salt and baking powder together in a large bowl. Rub in the butter or whizz the lot in a food processor to fine crumbs, then stir in the sugar.

2. 2

   Warm the buttermilk, vanilla and milk to hand temperature, then quickly stir it into the flour mixture with a knife. Using your hands, bring the dough together, being careful not to overwork the mix.

3. 3

   Turn dough out onto a lightly floured work surface and pat out to a 2.5cm thick round. Stamp out 12 x 5cm rounds, dusting the cutter with flour as you stamp – you’ll need to re-pat trimmings to make 12. Put the rounds onto floured baking sheets, brush the tops with milk and sprinkle with a little more sugar. Bake for 12-15 mins until golden.

4. 4

   To serve, lightly mash the strawberries with the jam, and fold the meringues into the clotted cream. Dollop some strawberry mixture onto each split scone, and top with a dollop of meringue cream.