All-butter scones with strawberry butter

Preheat the oven to 220°C, gas mark 7. Line two baking trays with baking paper.

Place 2 tbsp of icing sugar and vanilla extract in a large bowl. Hull the strawberries, then toss through with the sugar and extract. Place in a roasting tray and roast for approx. 25-30 minutes or until caramelised and jammy. Set aside to cool completely.

To make the scones, make sure 100g of butter is slightly softened and cubed. Place the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Crack 2 room-temp eggs into a measuring jug, then add enough cream (or sour cream, buttermilk) to make the total liquid 300ml. Stir the eggs and cream into the flour – you may not need it all – and mix to a soft, sticky dough.

Turn the dough out onto a lightly floured work surface and knead lightly to bring it together. Roll out to a rectangle, approx. 2cm thick. Using a round cutter approx. 5cm (you can also use a glass here), cut into as many rounds as possible. Place the rounds on the prepared trays. Brush the tops of the scones with any leftover egg and milk mixture.

Bake for 12-15 minutes, or until the scones are well risen and pale golden-brown colour. Remove the scones from the trays and carefully place them on a wire rack to cool slightly.

Meanwhile, make the strawberry butter. Place the remaining butter and icing sugar, raspberry powder and sea salt in a medium bowl. Using an electric hand beater, whip until very light and fluffy, approx. 5-10 minutes.

Add the roasted strawberries to the strawberry butter. Using a fork or potato masher, crush most of the strawberries into the butter, leaving a few whole (or mostly whole) for added texture in the butter.

Serve the scones with the strawberry butter, mixed berries and grated Cheddar cheese.