The perfect scones

There's nothing better than a Devon cream tea - scones, strawberry jam and dollops of clotted cream.

Here's my basic scone recipe, one that I use all the time!

450g self-raising flour

pinch each of baking powder and salt

50g caster sugar

110g butter, diced

1 egg, beaten

50ml double cream

200ml milk

To glaze - 1 egg beaten with 1 tbsp water

Preheat the oven to 180ºC and line two baking sheets with greaseproof paper.

Sieve the flour, baking powder, salt into a bowl and stir in sugar. Rub in the butter until it resembles breadcrumbs.

I have a distinct memory of my grandmother guiding me as a child to carefully lift the cold butter cubes out of the flour and rub it between my fingertips. "Like the gentle rain falling from heaven" she used to say.

Add the egg, cream and enough milk to form a soft dough. Put on to a floured surface and roll out lightly to about 20mm thick. Cut out shapes with a medium-sized circular cutter and place on to the baking sheets. Brush the tops with the egg glaze and bake for 15-20 minutes.

If you want to make brown scones, omit the sugar and substitute the amount of flour to half brown and half plain white. Increase the baking powder to a heaped teaspoon.

And for a savoury version, check out my cheese and chive scones here ...

Apple Chutney

A timeless apple chutney recipe perfect for using up the windfalls from the garden. I found this recipe in my grandmother's book. I have adapted it slightly to today's ingredients

900g apples

225g raisins (chopped)

450g soft brown sugar

1200ml cider vinegar

4 tbsp ground mixed spice

3 tsp ground ginger

2 tsp salt

Peel and chop the apples and put them into a saucepan with the vinegar and spices. Cook until soft.

Then add the sugar and boil for a few minutes before adding the chopped raisins, salt and ginger.

Pour into hot jars and tie down.

And here is my own adaptation, substituting sultanas for raisins and adding onions and fresh ginger.

900g apples, cored, peeled and chopped

225g onions, peeled and chopped finely

450g sultanas

700g soft brown sugar

900ml cider or malt vinegar

2 heaped tablespoons grated ginger

4 tsp ground allspice

1 tsp sea salt

Put all the ingredients in a large enamel pan and simmer over a moderate heat until thickened

(min 40 minutes).

Spoon into warm sterilised jars and seal.

Learn how to sterilise the jars on 'all you need to know about making chutney'

Chocolate biscuit cake

Made in a loaf tin, this involves no baking and is something your children can easily help with, if only to lick the bowl afterwards!

You will need a 900g loaf tin.

Lightly grease the loaf tin and line it with a triple layer of cling film. This will make it easier to get out!

110g butter

225g dark chocolate

1 tin of condensed milk

450g Digestive and/or Rich Tea biscuits

White chocolate to decorate

Break up the chocolate and put it into a large bowl with the butter and condensed milk. Melt over a pan of simmering water, stirring occasionally.

Make sure the bottom of the bowl doesn’t touch the water.

Break the biscuits into quarter size pieces (or you can put them in a plastic bag and give them a bash with a rolling pin). Add to the chocolate mixture and stir thoroughly. Spoon into the loaf tin, pressing it down as you go. Refrigerate for 6 hours.

When your biscuit cake has set, melt a small amount of white chocolate in a small heatproof bowl set over a small saucepan of simmering water. Take the loaf tin out of the fridge and drizzle the white chocolate across the top. (It will harden straight away). Cut into slices with a sharp knife and serve.