SCONES

Afternoon tea in London and New York was always a big hit; the highlight for us was having Ozzy Osbourne come into the kitchen and demand more of those ‘Amazing scones, man!’ So, we thought we should share these ‘amazing scones’ with everyone. Serve them while still hot, with loads of butter and homemade jam if you’re a sinner — or for those who are proper and have the patience, wait until the scones are cold and serve them with clotted cream and berries. If you have a split personality and can’t decide if you should be good or bad, toss a coin, as both are great.

MAKES 20 SCONES

500 g (1 lb 2 oz) plain (all-purpose) flour

90 g (3¼ oz) caster (superfine) sugar

30 g (1 oz) baking powder

125 g (4½ oz) butter

1 egg

100 ml (3½ fl oz) cold milk, plus extra for brushing

In a bowl, using your fingertips, rub the flour, sugar, baking powder and butter to a fine crumble, but do not overmix at this stage. Add the egg and milk and mix to a smooth dough. Allow to rest for 10 minutes.

Meanwhile, preheat the oven to 200ºC (400ºF/Gas 6). Line two baking trays with baking paper.

Roll out the dough to about 4 cm (1½ inches) thick. Cut out discs using a 5 cm (2 inch) round cutter and place on the baking trays. Using a pastry brush, lightly brush with cold milk.

Bake for 10–15 minutes, or until the scones are golden and sound hollow when tapped.

The scones are best enjoyed the same day.