Jersey Clotted Cream and Raspberry Scones

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

In a large bowl, sift together the flour and baking powder. Add the caster sugar and mix well.

Rub the cold, cubed Jersey butter into the flour mixture using your fingertips until it resembles breadcrumbs.

Add the mashed Jersey Royal potato to the flour and butter mixture.

Gradually add the Jersey milk, mixing with a knife or your hands until a soft dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently pat it down to about 2cm (¾ inch) thick.

Use a round cutter (or a knife) to cut out scones. Re-roll any scraps to make more scones.

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

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 fresh Jersey raspberries.