Paul Hollywood visited the Dorchester Hotel for afternoon tea as part of his new Paul Hollywood Pies and Puds series.

Having seen the array of delights served up by the five star London Park Lane establishment, Paul was inspired to produce is own recipe for a new version of scones using strong white flour.

Paul adds baking powder, sugar and butter and combined using your fingers until the mixture resembles breadcrumbs. He then added the eggs and mix in followed by some milk brought everything together to form a soft dough.

Once rolled, cut into fingers and backed in the oven, Paul serves his scone fingers with a homemade strawberry and champagne compôte for a modern take on this British classic.