= JAM =

1. Hull the strawberries and discard any rotten ones. Set aside about 10 of the smallest berries, and then mash the rest up into a rough pulp.

Put into a wide, thick-bottomed pan, add the sugar and the lemon juice, and bring to the boil. Add the remaining strawberries to the pan, and put a saucer in the freezer.

2. Boil the jam for about 15 minutes, stirring regularly checking the setting point every minute or so during the last 5 minutes.

To do this, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.

Strawberry jam is unlikely to set very solid though, so don't expect the same results as you would with a marmalade.

3. Take off the heat and skim off the pink scum. Pour into sterilised jars and cover with a disc of waxed paper, seal and store

= CREAM =

whip cream until stiff

add vanilla & sugar (careful not to over-beat)

= SCONES =

1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment.
3. Put a baking sheet in the oven.
4. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out.
5. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother.
6. Pat into a round about 4cm deep.
7. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour.
8. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four.
9. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
10. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool.
11. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.