Nadiya Hussain served up a delicious rhubarb and strawberry scone bake with rose petals and cardamom Nadiya’s Everyday Baking.

The ingredients for the base: 1 vanilla pod, 250g frozen rhubarb, 400g strawberries, halved, 1 tsp rose extract, 2 tbsp water and 3 organic roses, petals only, plus extra for decoration.

For the scones: 225g self-raising flour, sifted, a pinch of salt, 4 cardamom pods, crushed, 55g unsalted butter, cubed, plus extra for greasing, 25g caster sugar, 125ml whole milk, 1 medium egg, beaten for glazing and demerara sugar, for sprinkling.

To serve: chopped pistachios, rose petals and clotted cream.

See recipes by Nadiya in her book titled: Nadiya’s Everyday Baking available from Amazon now.