What could be more British than afternoon tea with a pot of steaming Earl Grey and fresh-from-the-oven scones slathered with butter and jam (and maybe a cheeky glass of Prosecco)? This recipe takes no time at all to whip up and the scones taste as delicious for breakfast as they do for a traditional cream tea.

Makes around 10 scones

400g plain flour

4 teaspoons baking powder

1 teaspooon salt

100g butter

300 ml milk

Preheat the oven to 250c. In a bowl mix together the flour, baking powder and salt. Cut the butter into small cubes and pinch it into the flour mixture with your fingers until it forms a crumbly consistency. Add the milk and stir it all together – don’t over-mix, stop when you can form it into a dough. Roll the dough into balls and place in a muffin tray before baking in the oven for around 12 minutes.