Si and Dave served up strawberry and pepper scones on Saturday Kitchen.

For the strawberries: 400g small strawberries, hulled and halved, 2 tsp caster sugar and 1 tsp freshly ground black pepper.

For the scones: 500g self-raising flour, plus extra for rolling, 50g caster sugar, ½ tsp fine sea salt, 100g cold butter, cubed, 300ml full-fat milk, plus extra for brushing and clotted cream, to serve.