Baking power: Rosemary & honey scones 

It’s hard to beat a fresh scone, still a little warm from the oven, smeared in clotted cream and devoured before you’ve had a chance to put the kettle on. The flecks of rosemary running through these add a warm, piney aroma that makes them feel a little fancy without doing much.

MAKES 4

450g plain flour, plus extra for dusting

1 tbsp baking powder

40g caster sugar

¼ tsp salt

220g cold unsalted butter, diced

1½ tbsp finely chopped rosemary

130ml milk

1 egg

1½ tsp honey

FOR THE GLAZE 

2 tbsp honey

3 tbsp water

2 sprigs of rosemary

TO SERVE 

salted butter or clotted cream

honey, for drizzling

• Preheat the oven to 200°C/180°C fan/gas 6. Line two baking sheets with baking paper.
• In a large bowl, mix together the flour, baking powder, sugar and salt. Add in the butter and toss in the flour to coat. Rub the mixture between your fingertips until it resembles coarse breadcrumbs. Add the chopped rosemary and stir.
• In a jug, whisk together the milk, egg and honey. Make a well in the centre of the flour mixture and pour in the liquid, using a knife to stir until it begins to clump together and you have a soft dough.
• Turn the dough out onto a lightly floured surface and knead very gently and briefly, folding the dough back on itself a couple of times – the surface doesn’t need to be perfectly smooth, so try not to overwork it.
• Pat the dough into a thick, round disc and slice into 8 wedges. Place the wedges on the baking sheets, leaving about 2.5cm between them. Bake for 16–20 minutes or until well risen and golden.
• To make the glaze, gently heat the honey, water and rosemary sprigs together in a small pan. Bring the mixture to the boil and boil for 1 minute, then brush directly over the warm scones. Serve with salted butter or clotted cream and an extra little drizzle of honey.