For perfect light scones, gently pat the dough together by hand. An electric mixture would overwork the dough and make it chewy. As I’m not a big fan of double cream, I filled the centre with chopped fresh strawberries and extra-thick Greek yoghurt. Do use double cream if you prefer.


Method

• Heat oven to 180°C fan and line 2 large baking trays with baking parchment.

• For the scone base, put the flour in a large bowl with the baking powder and a pinch of salt. Stir to combine, then add the butter and rub everything together into fine crumbs. Stir in the sugar and make a well in the centre.

• Pour the milk, lemon juice and egg into the well and stir together until a soft dough forms.

• On a lightly floured surface, bring the dough together by lightly kneading a couple of times.

• Cut the dough in half and shape each piece into a round, about 18cm in diameter.

• Using a 4cm heart-shaped cookie cutter, stamp out a heart shape in one of the scones.

• Place the dough on the baking sheet and bake for 25 mins, swapping the trays round halfway through cooking, so they are evenly cooked, until the scones are golden and a skewer inserted into the centre comes out clean.

• Leave to cool slightly before placing on a wire rack to cool completely.

• Mix the thick yoghurt with the icing sugar and vanilla essence and spoon it on to the flat side of one of the scones. Top with the sliced fresh strawberries and the other scone.

• Dust with icing sugar and top with sprigs of fresh mint and a few halved strawberries if liked.
  
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