Preheat the oven to 200 degrees, 180 fan.

Line a baking sheet with baking paper and put to one side.

Put the flour, baking powder, salt and sugar in a large bowl.

Cut the butter into small pieces and rub in using your fingers or a food processor until it resembles breadcrumbs.

Add handful of granola. Stir in cut strawberries until covered in flour.

In another bowl whisk the egg, double cream, honey and vanilla extract.

Pour into the flour mixture and stir until dough begins to form.

Place the dough onto a floured surface and knead gently until a ball forms but don’t over-knead or stir.

Pat the dough into a round until it’s about 1.5cm thick and cut into 8 even wedges.

Place on the baking sheet and sprinkle with the granola.

Bake for 20 minutes, although check a bit before, just in case; you want them golden brown.

Once baked, place on wire rack to cool.

Best enjoyed fresh out of the oven, these yummy scones bring a taste of summer to even the drizzliest April afternoon!