Jersey Clotted Cream and Apple Scones

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

In a large mixing bowl, sift together the flour and baking powder. Add the sugar and salt.

Rub the cold, diced butter into the flour mixture using your fingertips until the mixture resembles breadcrumbs.

Stir in the mashed Jersey Royal potato and chopped apple.

Gradually add the Jersey milk, mixing gently with a knife until the dough just comes together. Be careful not to overmix.

Turn the dough out onto a lightly floured surface. Gently pat it down to a thickness of about 2.5cm (1 inch).

Use a round cutter to cut out the scones. Place them on the prepared baking sheet.

Brush the tops of the scones with the beaten egg.

Bake for 20-25 minutes, or until golden brown and well-risen.

Let the scones cool slightly on a wire rack.

Serve warm with Jersey clotted cream and apple jam or chutney. Enjoy!