I've stuck to this recipe ever since, varying the dried fruit that's stirred in or sometimes cutting the shaped scones in half before baking to make mini scones. These scones have never let me down.

Looking to impress your next set of guests? Try Queen of Baking Mary Berry's recipes for mini scones, proper cucumber sandwiches, meringues and bite-sized banoffee pies for a perfect afternoon tea.

Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug. Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour.

The perfect savoury cheese scone recipe – best eaten warm spread liberally with butter! These scones are so easy to whip up for lunchboxes or picnics. Each serving provides 143 kcal, 3g protein ...