Sitting outside in the summer, with a table of scones and a pot of tea to wash it down. Does it get any better?!

Here’s a simple recipe for soft and fluffy scones that are perfect with jam and plenty of clotted cream.

Makes 8 large or 15 small scones

• 500g strong white flour, plus a little extra for rolling out
• 80g softened butter, plus a little extra to grease the baking tray
• 80g caster sugar
• 2 free range eggs
• 5 tsp baking powder
• 250ml milk
• 1 free range egg, beaten with a little salt (for glazing)

To serve

• Butter
• Good quality strawberry or raspberry jam
• Clotted cream

1   Preheat the oven to 200C (fan assisted). Lightly grease a baking tray with butter, then line it with baking or silicone paper (not greaseproof).

2   Put 450g of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture. Next, add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients.

3   Add the milk slowly to form a very soft, wet dough, then flour a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top, using your hands to fold the dough in half, then turn it 90 degrees and repeat, being careful not to overwork it.

4   Tip it out, then use the rolling pin until it’s about 2.5cm/1in thick. Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Any leftover dough can be worked and rolled again.

5   Place the scones on the baking tray and leave them to rest for a few minutes. Then use a pastry brush to glaze them with the beaten egg and salt mixture.

6   Bake the scones in the middle of the oven for 15 minutes, or until risen and golden-brown. Leave to cool, then split in half and add butter, jam and clotted cream to serve.