Heat the oven to 220C

Line a baking tray with parchment paper.

Put the flour and baking powder in a bowl, add the butter and chop it into the flour, then rub the butter into the flour with your fingertips, until it looks like breadcrumbs, add the caster sugar.

Crack the egg into a jug or other measure and beat with a fork, add milk up to 150ml.

Gradually add this mixture to the flour bringing the liquid and flour together into a soft dough, you may need a little less or a little more depending on your flour.

Pat the dough out to about 1.25cm (1/2 inch)

Cut into rounds with an 85 mm (3 1/4 in) cutter and place on the baking tray

Brush the tops of the scones with milk, or the milk/egg mix if you have any left.

Sprinkle with granulated sugar

Bake for about 10 minutes until the scones are pale golden brown.

Remove from the baking sheet and cool on a wire rack.

Take one cooled scone per person

Split the scones in half

Spread strawberry jam on the base of the scones and place on the serving plate

Top with a spoonful of whipped or clotted cream

Set aside 4 of the best strawberries (preferably quite small) for the top of the shortcake

Slice 8 of the strawberries and sprinkle with a teaspoon of caster sugar and 1/4 tsp lemon juice

Divide the strawberry slices between the four scones

Place the top of the scone over the strawberries

Add a small spoonful of cream and top with a small whole strawberry.