To celebrate the Great British Bake Off returning to our screens this season, we've teamed up with Martha Collison, the show's youngest ex-contestant, to share a selection of scrumptious recipes from her new book Crave. This week, we're whipping up scones with a twist. So if you love a classic afternoon tea, try this creative take on the British institution: scones glazed with sticky honey and generously smothered in clotted cream and tart rhubarb compote. The recipe only takes about 35 mins to make and yields about nine scones. Try it this week, you might just love it...

Ingredients

For the rhubarb compote:

  • 200g rhubarb, trimmed and cut into small pieces
  • 50g caster sugar
  • 100ml orange juice

For the honey scones:

  • 300g self-raising flour, plus extra for dusting
  • 75g cold butter, cubed
  • 25g caster sugar
  • 2 tbsp runny honey, plus extra for glazing
  • 125ml clotted cream, to serve

You will also need a 6cm round pastry or biscuit cutter.

Directions

Preheat the oven to 200°C/180°C fan/gas 6 and line a baking tray with baking paper. Place the rhubarb in a saucepan with the sugar and orange juice. Simmer over a medium heat for about 10 minutes, stirring occasionally, until the rhubarb pieces have completely broken down and the mixture is thick and sticky. Spoon into a small jar or ramekin and leave to cool. To make the scones, place the flour in a large bowl and add the cubes of butter. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and make a well in the  centre. Pour the honey into the centre of the well, then gradually add the milk, stirring it into the mixture using a round-ended knife. A soft, rough dough will form. Tip the dough out on to a lightly-floured worktop and knead very briefly to smooth out the dough. Over-handling the dough will make your scones tough and flat, so knead as little as possible. Gently roll the dough out to a thickness of around 3cm. Cut into rounds using a 6cm pastry cutter, cutting straight down and not twisting, as twisting prevents the scones from rising properly. Very gently re-roll the remaining dough, taking care not to handle it too much, and punch out more scones – you should get nine in total. Arrange the scones on the lined baking tray and brush the tops with a little extra honey. Then Bake for 12–15 minutes or until risen and golden brown. Serve warm from the oven, split in half, with big dollops of clotted cream and rhubarb compote. Delicious!   Crave: brilliantly indulgent recipes by Martha Collison (HarperCollins) £16.99 is out now.