Scone

Keep the butter cold, rub it in lightly, and mix the dough only until it comes together; overworking makes scones tough. Pat it out rather than rolling it thin, cut straight down without twisting, then bake at 220°C for about 10–12 minutes, until risen and golden.

Once cool, keep scones in an airtight container and eat them within a couple of days; they dry out quickly. Freeze them for up to three months, then thaw at room temperature and warm briefly in a low oven.

For a classic cream tea, split plain scones and serve them with jam and clotted cream. Cheddar scones are good with soup, or split and filled with cheese.

A cheese scone is savoury, with grated cheese mixed into the dough, and has more protein: 11 g per 100 g compared with 6.4 g in a scone. It is also higher in carbohydrate, at 49 g versus 38 g per 100 g.

Yes. Serve a savoury scone warm alongside vegetable soup, or split it and fill it with cheese; its crumbly texture makes it better for eating than for dipping.

Warm it in a 160°C oven for about 5 minutes, rather than leaving it in for a long bake. If it is already cut, put the halves back together while warming to help keep the middle soft.