Rich scones with jam and cream

Preheat oven to 190°C. Line an oven tray with baking paper. Double-sift flour, sugar, baking powder and salt into a large bowl. Whisk cream, milk, butter and vanilla in a second bowl.

Make a well in centre of dry ingredients, then pour in cream mixture. Using 2 butter knives, mix very gently until a dough just comes together. Put on a lightly floured work surface and, using your hands, flatten to 3cm thick. Use a 5cm biscuit cutter to cut 16 discs from dough, re-flattening as necessary.

Arrange discs side-by-side on prepared tray and brush with extra milk. Bake for 12-15 minutes or until risen and light golden. Set aside for 10 minutes to cool. Serve warm with jam and whipped cream.