My Mum makes the best scones. Seriously. Just take a look at these two beauties:

If you too would like to indulge in a typical British afternoon treat, then read on to find out how we made them.

Our first stop was Millets Farm Centre. There’s something special about picking your own fruit and I hadn’t done so in years. With the strawberries being over for now we decided we’d pick some raspberries to go with our scones – definitely not a problem for me, I prefer raspberries anyway!

Millets Farm is in Oxfordshire and has a great farm shop, garden centre, loads of different ‘pick your own’ crops and some farm animals out the back and a playground for the kids. I used to go here a lot when I was younger and it’s still somewhere I love.

No visit (no matter how old) is complete without seeing the animals.

Look at the size of him!

After a quick browse round the garden centre and the farm shop we were off to find the raspberries!

There were so many ripened fruits and plenty more still to come. We weren’t the only ones to be enjoying natures harvest; plenty of bees were out too!

Perhaps one of my favourite parts about ‘pick your own’ is that you are welcome to sample the fruits. I definitely did my bit to make sure the raspberries weren’t poisonous!

We rushed back home – mainly so that I had less time to eat all the raspberries in the car and got straight to making scones.

To make your own you will need (makes 8): 350g self-raising flour 1/4 tsp salt 1 tsp baking powder 85g butter, cut into cubes 3 tbsp caster sugar 175ml milk

Start by putting the sugar, flour and butter in a large bowl. Add soft butter and mix with your finger tips until the mixture looks a bit like breadcrumbs.

Then add the milk, a little bit at a time, and mix. My Mum says that a wetter mixture will make better scones, so don’t worry about getting your hands messy!

Take the cutter of your choice and cut out as many scones as you can. Place in the oven for about 10 minutes, or until golden.

Serve with whipped cream and fresh fruit, or clotted cream and jam if you’re being more traditional – and of course a big mug of tea! I tend to follow the Devonshire way of eating my scone; I add the cream first then the jam. The Cornish way is jam first then cream. Which way do you eat your scones?

READ  Recipe | Plum Frangipane