English-style scones

Pulse 425 g of all-purpose flour, half a teaspoon of salt, two tablespoons of baking powder and 50 g of sugar in a food processor to combine.

Add 110 g of cold unsalted butter and pulse until no large chunks remain, almost like making a short crust.

Whisk 236 ml of whole milk with two large eggs in a large bowl, add the dry ingredients and fold with a rubber spatula to a shaggy dough that just holds its shape.

Turn out onto a well-floured worktop and knead just a little, until no large cracks remain.

Roll out to about one inch thick and cut two and a half inch rounds with a floured fluted pastry cutter.

Set the scones on a parchment-lined baking sheet and brush with equal parts beaten egg and whole milk.

Bake at 450F for 10 to 12 minutes until puffed, browned and flaky.