Simon Rimmer served up delicious chocolate chip scones with figgy jam on Sunday Brunch.

The ingredients are: 300g self raising flour, 1 teaspoon baking powder, 50g butter, 45g sugar, 300ml buttermilk and 50g milk chocolate chips,

For the Jam – (makes lots): 450g figs, roughly chopped, 25g butter, 50ml maple and 1 teaspoon rose water.

Clotted cream to serve.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.