"These are the best scones I've ever eaten," TV cook declared about the quintessentially British treat. The scone, a classic British delight, is perfect for afternoon tea - and Nigella has shared her secret to baking your own. There's no hard and fast rule about when to enjoy a scone, some might fancy one for brunch or even after dinner.

Nigella's top-notch scone includes cream of tartar - not to be confused with clotted cream - which gives the scone a wonderfully light texture. When it comes to topping your scone, you can't beat the classic: cream and jam. But how would you layer yours?

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Ingredients

• 500g plain flour


• One teaspoon of salt


• Two teaspoons of bicarbonate of soda


• Four-and-a-half teaspoons of cream of tartar


• 50g of cold unsalted butter (diced)


• 25g trex vegetable shortening (or use another 25g of butter)


• 300ml milk


• One large egg (beaten, for egg-wash)

Equipment

• 6½cm crinkle-edged round cutter


• Lightly greased baking tray

Method

"Rub in the fats till it goes like damp sand," Nigella Lawson advised. Add the milk, mix briefly, then turn out onto a floured surface and knead lightly to form a dough.

Roll out to about 3cm thickness. Dip the cutter into some flour, then stamp out at least 10 scones, reports . Place on the baking tray very close together then brush the tops with the egg-wash. Pop them in the oven and cook for 10 minutes or until they've risen and turned golden.

"Always eat freshly baked, preferably still warm from the oven, with clotted cream and jam," Nigella Lawson recommended.

Jam

• Prep: under 30 minutes


• Cooks in: 10 to 30 minutes


• Makes: three jars of jam

Ingredients

• 450g raspberries


• 450g granulated sugar

Method

Once the sugar has dissolved, bring the fruity and sugary mixture to a rapid, rolling boil. Cook for three to five minutes until the jam has reached setting point.

To check if the jam is ready, take the pan off the heat and spoon a small amount onto the chilled plate. If the jam wrinkles when slightly cooled and pressed on, it's done; if not, it requires further cooking.

After cooking, transfer the jam into sterilised jars and consume within the following few weeks.