Juliet Sear served up delicious sweet and savoury scones in a scone masterclass on This Morning.

The ingredients for the Cheese and spring onion scones are: 325g self-raising flour plus extra for dusting, 1 tsp baking powder, 1-2 tsp mustard powder to taste, ½ tsp fine sea salt, 85g cold cubed butter, 225g extra mature cheddar, grated (or a mix of any strong hard cheese) plus a little extra for sprinkling the tops, 100g spring onion greens, save a few ends of leaves for decorating the tops, 1 medium egg plus another beaten for the egg wash and 150ml whole milk.

Serve as they are or with pickles, cheeses or chutneys, or slathered in a little butter when warm with flaky salt.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs AVAILABLE FROM Amazon now.