Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into classic circular scones or something a little more rustic. They are best enjoyed whilst still warm and, whatever you do, don’t forget the clotted cream! Tip: if you’re a sourdough baker, you can add sourdough discard to this recipe which will give you a super light, airy scone – a great way to use up discard.

1. Preheat the oven to 190°C. Combine all the dry ingredients together in a bowl – flour, baking powder, salt and sugar. Add the butter to the bowl, stir to coat and then use your fingers to break it down to a breadcrumb consistency.
2. In a separate bowl, combine the egg, vanilla extract and whole milk. Add this into the flour mixture and stir to combine. Stir in the maple syrup, then fold in the rhubarb and pistachios.
3. Turn the dough out onto a floured surface and use your hands to shape it into a 1-inch-thick patty. Using a bench scraper, separate the dough into 8-10 scones. Sprinkle each one with golden caster sugar.
4. Bake on a lined tray in a pre-heated oven for 25 minutes until light and golden. Serve with clotted cream.

• 400g plain white flour
• 2 heaped tsp baking powder
• pinch of salt
• 100g golden granulated sugar, plus extra to top
• 250g cubed butter
• 1 egg
• 2 tsp vanilla extract
• 130g whole milk
• 1 tsp maple syrup
• 80g diced rhubarb
• 30g chopped pistachios
• clotted cream, to serve