Jerte Picota Scones

450g self-raising flour

1 tsp bicarbonate of soda

100g cold butter, diced

2 tbsp caster sugar

284ml pot buttermilk

2 tbsp milk

2 tsp vanilla extract

100g Jerte Picota, pitted and chopped

Clotted cream and cherry or strawberry jam, to serve

• Heat oven to 220C/200C fan/gas 7. Put the flour, ½ tsp salt, bicarb and butter into a bowl and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar.
• Quickly mix in the buttermilk, a splash of milk, vanilla and Jerte Picotas and bring together to form a soft dough. Press out onto a lightly floured surface, to about 3cm thick. Cut out with 5cm cutters.
• Transfer to a lightly floured baking sheet, brush with the remaining milk and bake for 12-15 mins until golden and well risen. Serve with clotted cream and Jerte Picota jam.