1. Preheat oven to 180C fan-forced (200C conventional). Line a baking tray (you want something slightly larger than an A4 piece of paper as a rough guide) with baking paper.

2. Add the flour, vanilla bean paste, cream and lemonade in a bowl and mix together with a butter knife. The key is not to overwork it here, you want it just coming together. Turn out onto a floured surface, give it one or two kneads then plop onto your lined baking tray. You can either use your hands to push it out to the edges or use a rolling pin. (The scone base can be anywhere between 5-8cm thick; the larger the tray, the thinner the base will be.)

3. Brush across the top with milk. Pop in the oven for 15 minutes or until lightly golden. Remove and set aside to cool.

4. Meanwhile, make the jam. Add the strawberry jam and the strawberries to a small saucepan and place over medium-low heat. Cook for about 10 minutes, stirring so the strawberries cook and soften in the jam which will become quite liquid. Cool to room temperature before serving.

5. Add the cream to a bowl of stand mixer fitted with the whisk attachment and whisk to medium peaks. Dollop the whipped cream over the base of the scone slab. Spread it out, leaving a little bit of a border around the edges. Add the cooled strawberry jam and spread rather haphazardly across the cream, scatter with additional fresh strawberries and serve.

Tips: I love a really chunky strawberry jam so to overcome time limits and laziness I've mixed fresh berries in a saucepan with a bit of good quality jam – it works a treat.

*The cream quantities are fairly loose, obviously everyone has their own jam and cream quota. This will comfortably slather the slab but you may like more or less depending on personal preference.