SUGAR-CRUSTED ELDERFLOWER CREAM SCONES

1.Preheat oven to 220°C/425°F. Grease a deep 20cm (8in) square cake pan.

2.Sift flour, baking powder and salt into a large bowl. Combine 1 cup (250ml) of the cream and the cordial in a jug. Make a well in the centre of the flour mixture; add cream mixture. Using a knife, cut cream mixture through flour mixture to form a soft, sticky dough (add a little water only if needed).

3.Gently knead dough on a floured surface until smooth. Roll or pat dough out to approximately 2cm (¾in) thick. Cut 5cm (2in) rounds from dough, flouring the cutter each time. Place rounds side-by-side in prepared pan. Gently knead scraps of dough together. Repeat pressing and cutting; place in pan. Brush tops of scones with remaining cream thinned with a little water. Scatter with sugar.

4.Bake scones for 20 minutes or until golden and they sound hollow when tapped with your fingers. Transfer to a wire rack to cool.

5.Serve scones with jam and flavoured cream.