But really, how you might pronounce the word is largely irrelevant. We simply refer to them as the finest little baked creations in the world - and they're made fresh each day in Piccadilly.

Every morning, in preparation for the countless Afternoon Teas we serve each day, we make thousands of scones - plain, fruit and savoury too.

Made to a simple but exceptional recipe for decade upon decade, there's now no need to forego a Fortnum's scone just because you're not joining us for tea at 181 Piccadilly.

Plucked from the pages of the Cook Book, read on to discover our once-secretive, now-shared recipe - follow each step carefully and you'll soon be enjoying Fortnum's famous scones at home.

Ingredients

MAKES ABOUT 15

400g 'OO' flour

20g baking powder

1/2 teaspoon salt

115g unsalted butter, diced

80g caster sugar

175ml whole milk

1 egg, lightly beaten, to glaze

Icing sugar, for dusting

(optional: 50g sultanas)

The recipe

STEP 1

Sift the flour, baking powder and salt into a bowl, then add the butter and rub it in with your fingertips until the mixture resembles fine crumbs.

STEP 2

Stir in the sugar, and if you are making Sultana Scones, add them too. Add the milk and mix to give a soft dough; do not over-mix or the scones will be heavy. Cover the bowl with cling film and leave to rest for 30 minutes.

STEP 3

On a lightly floured work surface, roll out the dough to about 1.5cm thick. Cut out rounds with a 5.5cm cutter, re-rolling the trimmings where necessary. Place the scones on a baking sheet lined with baking parchment. Brush with the beaten egg and leave to rest for another 30 minutes.

STEP 3

Place in an oven heated to 180C/Gas Mark 4 and bake for 12-15 minutes, until well risen and golden brown. Transfer the scones to a wire rack to cool, and dust with icing sugar before serving.

TO SERVE

Clotted Cream and Strawberry Preserve is traditional - deliciously so, too.

There is, however, always room for experimentation and for a sweet twist on a firm favourite, try our tart and tipsy Blackcurrant & Cassis Curd or sweetly-aromatic Tayberry Preserve - the eponymous fruit, for the uninitiated, is a cross between a black raspberry and loganberry.

And again, cream first or jam first, it is up to you. Enjoy!