Whether packed with sultanas or simply plain, scones are a tasty treat throughout the summertime.

They can be topped with thick clotted cream and whatever jam you fancy, paired with a cup of tea.

The Mary Berry recipe notes said: “Mary Berry’s scone recipe makes the perfect easy tea-time treat, whether jam and cream topped, plain or jacked with sultanas.”

It has hundreds of five-star ratings with many bakers claiming this is the “easiest ever” recipe to follow.

The recipe makes 16 small scones, which are ready from start to finish in under 30 minutes.

Ingredients:

450g self-raising flour

Two level teaspoons of baking powder

50g caster sugar

100g butter, slightly softened and cut into pieces

Two free-range eggs

A little milk

Handful of sultanas, optional

To serve:

Strawberry jam

Clotted cream

Method:

Preheat the oven to 220C or 200C Fan and lightly grease two large baking trays.

Put the flour, baking powder and sugar into a large bowl before adding in the butter and rubbing it together until it resembles breadcrumbs.

Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml.

Use a fork to stir the egg and milk into the flour, you may not need it all, and mix to a soft and sticky dough.

Turn the mixture out onto a light floured surface and knead in the sultanas if using before rolling it out into a rectangle about 2cm thick.

Cut out as many rounds as possible with a fluted 5cm cutter and place them on prepared baking trays.

Brush with some milk or egg and bake for 12 to 15 minutes, or until they are well-risen and golden-brown in colour.

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