High tea scones

For the strawberry jam, combine all of the ingredients in a large pot and boil over high heat, uncovered, 10 minutes. Allow to simmer gently, 1 hour, stirring often.

For the scones, preheat the oven to 200˚C. In a large bowl, mix the dry ingredients together. Add the soft butter and milk to the dry ingredients and mix with a spatula to combine.

Place the dough on a lightly floured surface and knead gently until smooth, about 1 minute. Do not overwork the dough, as this will make the scones too dense.

Roll the dough out to a thickness of 4cm and use a 5cm-diameter cookie cutter to cut out discs from the dough.

Place the scones on a baking tin tray dusted with flour and gently brush extra milk over the scones.

Bake in the preheated oven, about 25 minutes or until golden brown.

Transfer the scones to a wire cooling rack and serve warm with strawberry jam, soft butter and whipped cream alongside.