Classic Plain Scones

Step 1: Preheat the oven to 200C/390F (standard) or 180C/350F (fan/convection).

Step 2: Put the flour in a food processor, then add the butter. Blitz on high for 8 seconds, until the mixture resembles breadcrumbs.

Step 3: Pour the milk all over the flour rather than in one spot. Blitz on high for 6 to 8 seconds, until the crumbs form one or more balls.

Step 4: Transfer the dough to a work surface and scrape any remaining bits out of the food processor.

Step 5: Knead lightly no more than 10 times, just until the dough comes together into one smooth ball. Pat it into a disc 2 cm / 4/5 inches thick. Dust with extra flour if needed.

Step 6: Optional: Lightly roll across the top with a rolling pin to smooth it.

Step 7: Dip a 5 cm / 2-inch round cutter into the extra flour.

Step 8: Press the cutter straight down into the dough and lift it straight back out without twisting. Repeat across the disc.

Tip: Avoid twisting the cutter or touching and smearing the cut sides; this helps the scones rise straight.

Step 9: Remove the excess dough around the scones, then carefully transfer them to a baking tray without smearing or pressing their cut sides.

Step 10: Gather the dough scraps and repeat. This makes 10 scones in total.

Step 11: Brush the tops lightly with milk, if desired.

Step 12: Bake for 10 to 12 minutes, until the tops are golden and the scones sound hollow when tapped.

Step 13: Remove from the oven, transfer to a dish towel and wrap loosely to soften the tops.

Step 14: Let the scones cool until warm, about 10 to 15 minutes, then serve warm.

Step 15: Split each scone with your hands, without a knife, and add jam and a dollop of cream.

Step 16: Whip the cream, sugar and vanilla until soft peaks form. This makes 2 cups of whipped cream.