Chestnut Scones

Preheat the oven to 180°C fan (or 200°C conventional) and line a baking sheet with parchment paper.

Place the sugar, softened butter and egg in a bowl and beat with a hand mixer until fluffy.

Add the chestnut purée and mix in briefly but thoroughly.

Mix the flour, baking powder and salt in a second bowl and add to the chestnut-egg mixture.

Work everything into a smooth dough (briefly stir or use your hands) until there are no dry patches of flour left.

On a floured surface, shape the dough into a roll and cut into slices about 2.5 cm thick. Place on the baking sheet with some space between them and brush the tops with milk.

Bake on the middle rack for 15–20 minutes, until the scones are lightly coloured.

Let the scones cool for 5 minutes and serve while still warm.