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This week's Food Friday is a sweet treat from Holly Bell.

Ingredients:
300g plain flour, plus extra for dusting
15g baking powder
90g very cold salted butter, cut into 1cm cubes, plus an extra 1 tbsp soft butter
145ml very cold whole or semi-skimmed milk
50g soft dark brown sugar
1 tsp ground cinnamon
2 tbsp milk, double cream or egg wash to glaze

Mix the flour and baking powder together until well distributed. Stir the very cold butter pieces through the flour with a blunt knife until all the pieces are well coated. Wash your hands in cold water and rub the fat into the flour. You can also use a pastry cutter for this job if you have one.

When you have a breadcrumb like consistency pour the milk over the butter and flour mixture and bring together with a blunt knife, then use your hands to pull it together by squeezing. Roll out to a rectangle measuring 30cm x 20cm. Spread with 1 tbsp soft butter and sprinkle evenly with the sugar and cinnamon. Roll up length ways (to make a long sausage) and cut into 16 even pieces with a sharp serrated knife, being careful not to squash the rolls. (It's easiest to cut the sausage into quarters, then each quarter into 4 pieces. This ensures the rolls are even in thickness). Place in a non stick baking paper lined tray, closely packed and pop in the fridge for 30 minutes.

Preheat the oven to 220°C/gas mark 7 and check the rack is at the top of the oven. Brush the tops of the scones with a little milk, double cream or egg wash (egg whisky lightly with a pinch of salt). Bake immediately for 10–15 minutes until the tops are golden brown and the scone rolls are well risen. Place on a cooling rack after baking and enjoy warm or cold.

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