Candice Brown's award-winning scones

Not only are they integral for any afternoon tea, scones are a symbol of British summertime.

With the weather set to improve next week, Bake Off Queen Candice Brown is here to help perfect your scones for summer.

RASPBERRY AND DARK CHOCOLATE SCONES

Ingredients

300g self raising flour150g strong white bread flour2 tsp baking powderZest of 1 orange75g soft unsalted butter50g golden caster sugar100g dark chocolate with raspberry (I used Lindt intense)100g fresh raspberries2 eggsAbout 200ml whole milk

To serve: Clotted cream and fresh raspberries

Method

• For the scones, heat the oven to 200C (220C non-fan) and grease 2 large, flat baking trays.

• Sieve the flours, baking powder and a pinch of salt into a large bowl, then zest in the orange. Add the 75g butter to the flour and rub in with your fingertips, until it resembles breadcrumbs. Shake the bowl to allow any lumps to move to the surface.

• Stir in the sugar, chopped chocolate and raspberries.

• Lightly beat the eggs in a measuring jug and add the milk to make up to about 275ml and beat. Make a well in the flour mix. Pour in three-quarters of the egg-milk mixture and use a blunt knife to mix. Add more milk mixture if needed (save a little to glaze). Finish mixing with your hands, but be careful not to handle too much

• Lightly flour a clean surface. Turn out the mixture and use your hands to flatten it to about 2in thick. Cut out the scones with a round cutter, or shape the whole dough into a large circle and cut it into 10 segments.

• Place the scones on the trays, making sure you have space in between each one. Brush a little of the leftover milk mix over each, place them in the oven for 12-15 minutes, until golden, risen and smelling delicious.

PLAIN SCONES

Ingredients

200g fresh raspberries150g golden caster sugarZest one lemon and juice of 1/2 lemonSplash of Chambord raspberry liquor, optional300g self raising flour150g strong white bread flour2 tsp baking powder75g soft unsalted butter50g golden caster sugar2 eggsAbout 200ml whole milk

To serve: Clotted cream with lemon zest and fresh raspberry jam

Method

• To make the jam, tip the raspberries into a medium sized pan, add the sugar, then put on a medium heat. Allow the raspberries to break down and the sugar to dissolve and bubble.

• Bring to the boil, then reduce the temperature to a low heat and simmer for 20 minutes.

• Put a saucer in the freezer for 20 minutes, then drop a small amount of jam onto it. Wait a moment, then drag your finger through the jam - if the skin wrinkles, it’s ready; if not, then return the pan to the hob for another 5 minutes and repeat. Allow to cool.

• For the scones, heat the oven to 200C (220C non-fan) and grease 2 large, flat baking trays. Sieve the flours, baking powder and a pinch of salt into a large bowl.

• Add the butter to the flour and rub in with your fingertips, until it resembles breadcrumbs. Shake the bowl to allow any lumps to move to the surface. Stir in the sugar

• Lightly beat the eggs in a measuring jug then add the milk to make up to about 275ml and beat together. Make a well in the flour mix. Pour in three-quarters of the egg-milk mixture and use a blunt knife to mix. Add more milk mixture if needed (save a little to glaze). Finish mixing with your hands, but be careful not to handle too much.

• Lightly flour a clean surface. Turn out the mixture and use your hands to flatten it to about 2in thick. Cut out the scones with a round cutter, or shape the whole dough into a large circle and cut it into 10 segments.

• Place the scones on the trays, making sure you have space in between each one. Brush a little of the leftover milk mix over each, Place them in the oven for 12-15 minutes, until golden, risen and smelling delicious.