John Whaite makes perfect scones served with raspberry jam and clotted cream for afternoon tea on Lorraine.

John says: “Once the scones have been removed from the oven, cover them with a slightly damp tea towel to create steam that will prevent the scones from drying out.”

The ingredients are: 250g whole milk, 1 tsp lemon juice, 250g plain flour, 250g strong bread flour, 25g baking powder, 80g unsalted butter, at room temperature, 80g caster sugar, 5g salt, 2 medium eggs and 1 egg beaten with 1tsp salt for glazing.