Jersey Strawberry and Clotted Cream Scones with Strawberry Jam

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

In a large bowl, sift together the flour and baking powder. Add the sugar and cubed Jersey butter. Rub the butter into the flour mixture with your fingertips until it resembles breadcrumbs.

Mix in the mashed and cooled Jersey Royal potatoes into the flour mixture.

In a separate jug, lightly whisk together the Jersey milk and Jersey clotted cream.

Gradually add the milk mixture to the flour mixture, mixing gently with a knife until a soft dough forms. Be careful not to overmix.

Gently fold in the chopped Jersey strawberries.

Turn the dough out onto a lightly floured surface. Pat the dough out to a 2cm thickness.

Use a 6cm round cutter to cut out the scones. Re-roll any scraps to cut out more scones.

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

Bake for 12-15 minutes, or until golden brown and well-risen.

While the scones are baking, prepare the strawberry jam (see instructions below).

Remove the scones from the oven and transfer to a wire rack to cool slightly. Serve warm with clotted cream and homemade strawberry jam.