Yesterday I made the lightest and most delicious scones I’ve ever eaten. They are “Lily’s Scones” from Nigella Lawson’s “How to be a Domestic Goddess” book and I can’t think why I hadn’t tried them until now. You probably all already know about them but here’s the recipe, just in case. Oh, and I served them with Diana Henry’s “nearly” strawberry jam which I made the other day; it’s a quick way of making jam and perfect for this time of year when strawberries are in abundance. It’s a fairly runny jam (just like my Norwegian grandmother used to make, actually) and deliciously fresh-tasting.

Diana Henry’s “Nearly” Strawberry Jam

• 350g strawberries, hulled and gently wiped clean
• 75g granulated sugar
• Juice of 1/2 lemon

Method

• Quarter the large strawberries and leave the small ones whole
• Place them in a saucepan with the sugar and lemon juice
• Set on the simmering plate and stir a little until the sugar dissolves
• Roughly mash the fruit with a fork or potato masher. You want to end up with a mixture which is part purée, part chunks of fruit
• Remove to the simmering oven for about an hour until it’s thickened somewhat, but remember, this is a runny jam
• Pour into a bowl and leave to cool or into a lidded jar for storing in the refrigerator where it will keep for at least four days

Diana Henry says you could make a larger batch and freeze some.

Lily’s Scones

(Makes about 12)

(You will need your large Aga baking tray, lined with bake-o-glide and a 6 1/2 cm crinkle-edged cutter)

Ingredients

• 500g plain flour
• 1tsp (or perhaps a little less) salt
• 2 tsps bicarbonate of soda
• 41/2 teaspoons cream of tartar
• 50g cold unslated butter, diced
• 25g lard, in teaspooned lumps
• 300ml milk
• 1 large egg, beaten, for egg-wash

Method

• Sift the flour, salt, bicarb and cream of tartar into a large bowl
• Rub in the fats till it goes like damp sand
• Add the milk all at once, mix briefly and then turn out onto a floured surface and knead lightly to form a dough
• Roll out very gently to about 3cm thickness
• Dip the cutter into some flour, then stamp out your scones. You will need to reroll for the last couple
• Place them on the baking tray and brush the tops with the egg-wash
• Slide onto the second set of runners in the roasting oven and leave for 10-12 minutes until risen and golden

Serve with jam and Rodda’s clotted cream: the jam goes on first and the cream on top, as my Cornish daughter-in-law insists.