Cut to shape with a knife or scone cutter. Place the scones on a lined baking sheet and brush the tops with milk. Bake for 20 minutes until risen and golden brown To check they are done ...

Use a 2¾-inch cookie cutter to cut into rounds. Transfer to prepared baking sheet. Bake until well-risen and golden brown, 12-15 minutes. Serve warm and buttered.

Fans of a traditional scone will love Bread Ahead’s classic mixture, while Cutter & Squidge have created a savoury twist on the original with smoked cheese, parmesan and black pepper.