Your going to need surprisingly very little to make the scones: 230 grams self rising flour. 110 ml milk. 40 grams butter. 30 grams sugar. pinch of salt. 1 teaspoon of vinegar.

Cut up the butter into small cubes and add them to the flour. Mix the butter with the flour using your fingers to get it into a sandy texture. Now add the salt and sugar and mix them in.

Pour the vinegar into the milk and add it into the mixture. A few years ago I read a reply from someone in a forum about adding vinegar to dough to make it crumbly. It really does work. Many years ago when I worked in restaurants we used to make a sort of sour dough for American biscuits. When I had no sour milk I used to use vinegar with milk.

And mix it with a fork. You do not need to knead this or over mix it. Just get it to all stick together and it's ready to roll out and cut.

On a flour covered surface roll lightly while keeping your dough around 1,5 to 2 cm high. Now is a good time to set your oven to 225 degrees and let it get hot.

If you have a proper cookie cutter great, but I only have a small drinking glass. The problem with using a glass is, it misses the small air hole making cutting dough much easier. Always try and cut as close as possible to the sides and the last cut scone. You can take all the bits and roll it out again to make an extra 1 or 2 but do expect less quality, as rerolling with tighten your dough.

Put the scones on cooking paper or a greased tray and brush with milk. When you have brushed them with milk they need to go straight into your PREWARMED oven at 225 degrees C for at least 15 minutes.

Making imitation clotted cream. There are various methods for making your own clotted cream. In a lot of countries it's very hard to find if you can find it at all. I read a recipe where a lady puts 4 liters of cream in her oven for 12 hours to make clotted cream. For this recipe you will need no cooking just: 80 grams of crème fraîche, 60 grams of mascarpone and no oven. Just mix and that's it.

Put the crème fraîche into a small bowl and gently mix it loose. You really do have to do this slowly. Now do the same for the Mascarpone and gently add them both together. I then get a tablespoon and put it under the hot tap for 20 seconds and just gently turn the mixture a few times to let it lightly melt the two together. You will find that if you mix it too much that it gets loose and doesn't look that good.

It should look something like this 'imitation clotted cream', heavy cream or Devonshire cream. I do, as one should apologies to any people from Devon who would find anything but the original cream real. I have found that most Turkish shops sell another good alternative called Kaymak.

When the scones are ready and you have your clotted cream, the only other ingredient you need is...

Jam.

That's it... Fresh baked scones with homemade clotted cream - surprisingly nice.