As we all know, there is nothing more deliciously indulgent or quintessentially English than an afternoon cream tea. I love it because it’s such a social occasion, turning simple procrastination into an event – with jam on top.

You could go and spend fifteen or twenty-odd in one of Cambridge’s many swanky establishments, but frankly, the cake is never as good as I expect, the scones are more often than not disappointing and they NEVER give you enough cream! (Innuendos to yourselves please.) In my opinion, the best option is to make your own. I can hear you groaning from here: why do we have to when we can just buy it? I promise you, it is really easy. Plus, your taste buds and wallets – although maybe not your waist lines – will thank me at the end. The ingredients you can buy for very little money will be enough to make dozens of cream teas.

INGREDIENTS

For a batch of scones, you will need:

• 225g/8oz self-raising flour
• ½ teaspoon salt
• 1 level teaspoon baking powder
• 50g/1½ oz butter
• 60g/2oz raisins or sultanas (or whatever dried fruit you want if you’re being creative)
• 150ml/ ¼ pint milk (plus a little extra to glaze)

INSTRUCTIONS

Preheat the oven to 215˚C. Put the flour, salt and baking powder in a large bowl, cut the butter into lumps and rub into the flour until the mixture resembles crumbs. To do this, scoop up the flour and butter and squash against your fingers.

Stir in the dried fruit, then add most of the milk. Work the mixture until the milk is incorporated, adding the rest if necessary. It should be really quite sticky.

For individual scones, roll the mixture onto a well-floured surface until about an inch thick and cut out rounds using a cutter, or a glass if you don’t have one. Brush some milk onto their tops: it makes them go nice and brown. Place on a floured baking sheet and cook for 16 minutes.

Or do what I do: halve the mixture into two lumps, whack them straight onto a floured baking sheet, pat them out to about an inch thick cut a deep cross into them, glaze and bake for about 23 minutes. Break each one into quarters to make four scones. Serve with lashings of butter, jam, cream, and your favourite tea.

OVEN-FREE TEA

If college has not provided you with the magical appliance that is an oven, you can make drop-scones, which are even easier.

Mix 100g flour and 2 tsp sugar together in a large bowl. Stir in a beaten egg lightly and quickly (don’t beat the mixture, be gentle!) with enough milk to make a batter the consistency of thick cream.

Lightly grease a large frying pan and place on a medium heat. When hot, drop the mixture in spoonfuls so they make roughly round pancakes, and cook until bubbles rise to the surface of the pancake and burst. Flip and cook until browned on the other side. Place in a tea towel to keep warm while you cook the others. Serve with butter, or jam and cream, or however you want really – I went for some fresh rasperries.