1. Sift the flour and the salt into a large bowl and make a well in the centre.

2. Pour in the cream and fill the carton with water — swirl around to incorporate the cream into the water.

3. Start mixing the flour, salt and cream together — I always use a knife but you may choose a spatula; incorporate the water until you have a wettish dough. Flour can use more liquid than is specified in a recipe, as it dries out itself, so always add liquid to it a little at a time to achieve the dough required and always have a little more liquid on hand than is requested.

4. The dough will stick to your fingers and then it is ready to tip out onto a floured bench/board. This dough does not need kneading — so pat it together — firmly but not kneaded. You may have to turn it over and that's OK. Shape the dough into a rectangle and then cut into desired size. I generally get around 16 scones from this mixture.

5. Spread onto greased and floured baking trays and brush the tops with milk; cook in a preheated, very hot oven (220 — 230C ) for 12 — 14 minutes. They are delicious and will keep for a day at least.

Serve with whipped cream and good jam.