Scones with jam and cream

Scones are essentially my default bake - when I just want to make something, or I need pudding and there's nothing in the freezer, scones are the one thing I can usually guarantee I have all the ingredients for.

I was brought up on fairly thin plain scones and being introduced to the rather mountainous fruit variety was a fairly profound moment! I use a recipe from The Best of Mrs Beeton's British Cookery but - shock, horror! - with a couple of amendments. Yes I realise that a classic shouldn't be tampered with, but hey ho!

For example, I use plain flour and baking powder instead of self-raising flour. I'm not sure how much of a difference it makes, but I did it once, liked the result and stuck with it - four teaspoons of baking powder to every 8oz of plain flour.

Instead of rolling the dough I press it out using the heel of my hand. I like the fact that it gives a less uniform batch of scones and I think it means you press less air out of the dough.

Rather than greasing the baking tray I sprinkle it with flour - you need to then dust the excess off the scones when they've cooled but it stops them developing a slightly fried texture.

And then obviously they're best eaten with good quality jam and clotted cream. I have no strong feelings about which way round the two should go on - just don't put butter on first! Although butter and honey is a great combination too...