1. Use unsalted butter, but add a pinch of salt – that way you can control the amount of salt in your scones.

2. Using buttermilk as the liquid in the recipe – if you can get hold of it – will ensure you get a good rise.

3. Crumble the butter and flour using your fingertips only.

4. Keep everything cool.

5. Don’t overwork the dough.

6. Instead of using a rolling pin, pat the dough with your hands to a thickness of 2cm.

7. When stamping out rounds, don’t twist the cutter, otherwise the scones will rise unevenly.

8. Allow the scones to rest for half an hour before putting them in the oven.

9. If adding dried fruits such as raisins, make sure you tuck any away from the surface otherwise they’ll burn.

10. And perhaps the most important tip of all, cream first and then the jam. We do live in Devon, after all!

Enjoy with Devon clotted cream from the likes of Langage Farm and some classic strawberry jam from the Devon Scone Company (Woodbury), from Waterhouse Fayre (Burlescombe, nr Tiverton) or from Louise’s Larder (Crediton). Or if you are feeling a little bit more adventurous, why not try a twist on the classic with The Crown Jewel – a strawberry and rhubarb medley from The Tiny Marmalade Co (Exeter).