John Calton’s Jubilee scones

Dress up these gorgeous scones with home-made lemon curd, Chantilly cream, raspberries, blueberries, strawberries and Griottine cherries (soaked in Kirsch – hello!), chiffonade-cut mint (ie, very slender ribbons), sprinkle with icing sugar, garnish with vanilla pods and a bucket (small, but still a bucket, naturally…) of clotted cream on the side.


150g/5oz strong white flour
(John likes Natural Flour Company)

75g/3oz plain flour

1.5 tbsp baking powder

½ tsp sea salt

55g/2oz butter

30g/1oz caster sugar

150ml/¼ pint milk

1 egg yolk, beaten
Crumb all the dried ingredients and then pour in the milk until the mix just comes together (do not over work). Cut out into desired shapes, brush with egg yolk. Bake at 180C/350F/Gas 4 for about 15 mins, cool on a wire rack, eat!

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