Easiest Rarebit Scones with Fried Egg & Ham

Cut the butter into cubes. Ensure your butter is very cold (sometimes, I put it in the freezer for 10 mins while measuring everything out). Grate the Cheddar. Beat the egg.

Whisk the milk, juice of the lemon and Worcestershire sauce together in a jug, then set aside to thicken (this is a quick version of buttermilk).

In a mixing bowl, whisk together the plain flour, baking powder and a pinch of salt. Add the cold butter cubes and rub them in with your fingertips until the mixture resembles coarse breadcrumbs, but still has a few irregular chunks (these will create the layers). Add ½ the grated Cheddar.

Slowly pour in the thickened buttermilk and the beaten egg, bit by bit as you might not need all of it. Stir with a metal spoon until just combined, then knead gently with your hands until it just comes together with no dry patches (avoid overworking).

Tip the dough onto a lightly floured surface and flatten it into an even rectangle about 3cm thick.

Place the dough in the fridge to rest while preheating the oven to 220°C fan.

Remove the scones from the fridge and cut them into 4 thick pieces. Brush the tops with a little extra milk. Pile a small mound of the remaining grated Cheddar on each scone.

Bake in the oven for 12-15 mins, until risen and golden. Allow to cool while you prepare the eggs (or just eat them warm with plenty of butter and Marmite).

Heat a medium frying pan set over a medium-high heat. Once hot, add a glug of olive oil and the butter. Add the sage leaves and crack in the eggs (if you're cooking more, do it in batches). Let them cook until the edges start to crisp, then season with salt and pepper.

Place the scones onto plates or a plate platter, split open then top with the fried eggs and sage and any melted butter. Serve with a slice of ham and some extra Worcestershire sauce all over, if you like.