I'm a baker-I add 2 unusual ingredients to my scones for a creamier and fluffier bake

Scones are very simple to make, with just a few simple ingredients such as self-raising flour, butter, sugar, and eggs. Mary Berry's recipe is one of my favourites, and they turn out perfect every time. However, I decided to experiment recently with a new recipe, and I don't think I'll ever make them a different way again. Although it sounds slightly odd, there was no butter in these scones, and it was instead replaced with cream soda and cream.

The liquid provides the fat, and soda water adds lift through carbonation. The carbonation is said to create a lighter and fluffier scone, as well as a subtle vanilla taste. The cream can provide a rich, moist base, and my scones have never been tastier. The recipe, from Tesco Food, takes just 30 minutes to put together and bake. The notes said: "These scones have a secret ingredient that'll get everyone talking. Creamy yet light in texture, sweet with a hint of vanilla, this could become your go-to scone recipe for cream teas."

Ingredients:

• 350g self-raising flour
• One tablespoon of baking powder
• 60g caster sugar
• 120ml double cream
• 120ml cream soda
• One egg, beaten

To serve:

• Jam
• Clotted cream

Method:

Heat the oven to 200°C or 180°C Fan and line two baking trays with baking paper. Then, mix together the flour, baking powder and sugar in a bowl, and then make a well in the centre.

Pour in the double cream and cream soda and mix with a spoon until it just comes together, then briefly knead the dough and shape into a round.

Roll out on a lightly floured surface to 2cm thick, and then cut as many circles as you can using a round 6cm fluted cutter.

Gently re-roll the remaining dough and then cut out more circles until you have enough for 10 to 12 scones. Lightly brush the tops with the beaten egg and then bake in the oven for 14 minutes.

Leave to cool slightly on a wire rack before serving with clotted cream and jam for the most delicious fluffy scone.