At last Oxfordshire strawberries are ripening and ready to harvest at Pick Your Owns across the county. Nothing tastes quite like a freshly picked strawberry, still warm from the sun, making the effort of picking your own well worth it. Beside, fresh strawberries will last twice as long as those bought in supermarkets — if you can resist eating them on they day you pick them! Because I had no strawberry jam in the cottage when I cooked a batch of scones yesterday, I served them with fresh sliced strawberries and clotted cream instead – the result was delicious.

YOU WILL NEED 8oz (225g) plain flour 1 tblspn baking powder 2oz (50g) soft butter 1oz (25g) caster sugar Pinch salt ¼ pt (150ml) milk One free range egg — beaten.

Method: Turn the oven to 220C/425F or gas mark 7 early enough for the oven to reach this temperature as scones need a high heat in order to rise as soon as they are placed in the oven.

Place flour, baking powder, salt, butter and sugar into a large bowl and rub the butter in before adding the milk.

Mix gently to a soft dough — taking care not to overwork the dough.

Knead gently on a clean floured surface until smooth, then press out with your fingers until it is about an inch thick, then using a pastry cutter, stamp out into small rounds.

Brush the scones with the beaten egg and bake at the top of the oven for about seven minutes or until they are well risen and brown.

Remove from the oven when cooked and enjoy while still warm, with clotted cream and strawberry slices.