Jersey Apple and Clotted Cream Scones with Jersey Sea Salt

Preheat your oven to 220°C (200°C fan/Gas Mark 7). Lightly grease a baking sheet.

In a large mixing bowl, combine the self-raising flour, caster sugar, Jersey sea salt, and baking powder if you are using plain flour.

Rub the cold, cubed Jersey butter into the flour mixture using your fingertips or a pastry cutter until the mixture resembles breadcrumbs.

Gently stir in the mashed Jersey Royal potatoes and diced Jersey apple.

Add the clotted cream and gradually add the Jersey milk, mixing until a soft dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 2cm (¾ inch) thick.

Using a round cookie cutter or knife, cut out the scones. Re-roll the scraps if necessary.

Place the scones onto the prepared baking sheet. Brush the tops with a little Jersey milk.

Bake in the preheated oven for 20-25 minutes, or until golden brown and well-risen.

Remove from the oven and let cool slightly on a wire rack.

Serve warm with extra Jersey clotted cream and Jersey Black Butter.