Garden herb scones

1. Preheat the oven to 220 degrees and lightly grease a baking sheet.

2. Whisk the flour and baking powder together in a bowl along with the salt.

3. Add the cubed butter and use your fingertips or a rounded knife to rub it all together until it resembles breadcrumbs. Mix in the herbs.

[ Chilli beef and chocolate stuffed courgettes ]

4. Whisk the egg in a measuring jug. Add the buttermilk until it comes to 125ml of liquid in total. Whisk to combine.

5. Set aside one tablespoon for glazing the scones.

6. Stir the remainder into the flour and gently mix to form a soft dough. Handle the dough as lightly and as little as possible.

7. Tip the dough on to a floured surface and roll out gently to ½ inch thick. Cut into six rounds or triangles. Arrange on a tray and brush with the beaten egg.

8. Bake in the oven for about 10 minutes, or until light golden brown.

9. Remove from the baking sheet and leave to cool on a wire rack.