Although our girls are missing seeing Mrs Lee in person and using the wonderful Leiths cookery suite, they enjoyed practical cookery at home this week. Mrs Lee shared mouth-watering recipes for pupils to recreate at home in her Google Classroom, including pizza toasties and lemony prawn and pea linguini.

If you would like to bake a teatime favourite, Mary Berry's scones, here is the recipe that Mrs Lee shared with the girls.

Ingredients

225g self-raising flour
1 level tsp baking powder
25g caster sugar
50g butter
1 egg
a little milk for brushing the tops of the scones.

Method

Preheat the oven to 200C Fan/Gas 7. Lightly grease a baking tray.

Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Crack the egg into a measuring jug, then add enough milk to make the total liquid 150ml. Stir the egg and milk mixture into the flour – you may not need it all – and mix to a soft, sticky dough.

Turn out onto a lightly floured work surface and knead a little bit. Roll out into a rectangle about 2cm thick.

Cut into as many rounds as possible with a fluted 5cm cutter and place them on the prepared baking tray. 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. Lift onto a wire rack to cool. Eat as fresh as possible.

To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream!