The secrets for a nicely shaped, well risen scone: Handle the dough as little as possible - you shouldn't really be kneading it, other than to just bring it together. Cut with a sharp metal cutter, or a sharp, flat-bladed knife that's been dusted with flour, and don't twist when you cut - just straight down and lift straight back up. Glaze/wash on the very top only - don't paint the sides, and try not to let it drip either. I prefer to cut into triangles for t

The secrets for a nicely shaped, well risen scone: Handle the dough as little as possible - you shouldn't really be kneading it, other than to just bring it together. Cut with a sharp metal cutter, or a sharp, flat-bladed knife that's been dusted with flour, and don't twist when you cut - just straight down and lift straight back up. Glaze/wash on the very top only - don't paint the sides, and try not to let it drip either. I prefer to cut into triangles for t

This recipe makes classic chocolate chip cookies - they're flat, chewy in the middle and crispy at the edges. Try to eat at least one while the chocolate is still a bit melty. There's no need to chill this dough, but you can prepare it a couple of days ahead and keep it in the fridge until you're ready to bake. It freezes well too, so you can form it into flattened balls and bake straight from the freezer.