Hull and chop the strawberries, place in a deep, heavy-bottomed saucepan and use a potato masher to roughly mash them. Stir in the sugar and lime zest and juice then leave to macerate for about an hour.

In the meantime sterilise your jars, you will need 4-5 of them depending on size. Place a couple of saucers in the freezer.

Heat the strawberry mixture gently until the sugar has dissolved then bring up to a rapid boil. Boil hard for about 10 minutes then remove from the heat and dollop a teaspoon of the jam onto one of the frozen saucers. Leave for 30 seconds, then push at it with your finger; if the jam wrinkles and doesn’t flood to fill the gap then it is ready. If not, turn the heat back on and boil for 2 minutes more, then turn off the heat and do the wrinkle test again. Repeat until ready.

Use a spoon to skim off any scum that has risen to the surface and discard it. Leave the jam to settle for 10 minutes then ladle it into the hot sterilised jars and place the lids on.

The jam will keep for up to a year in a cool, dark place. Refrigerate once opened.

Mix the flour and baking powder together in a large bowl, add the butter and rub it in until the mixture resembles fine breadcrumbs then stir in the sugar.

Turn the dough out onto a floured surface and flatten it out, either by patting it with your hands or with a rolling pin until it is about 2cm thick. Use a 5-10 cm fluted cutter (depending on whether you want mini or large scones) to cut out the scones, pressing it straight down through the dough then lifting it out without twisting.

Gently press the dough scraps together, kneading only very lightly, then re-roll and cut out more scones.

Transfer to a wire rack and leave to cool covered with a clean tea towel to help keep them soft. Can be frozen once cool.