Paul Hollywood uses bread flour in his scones, which might seem surprising, but it’s a popular choice in professional kitchens because the high protein content gives the scones a boost. This recipe is tried and tested over many years and he says he's never had any complaints. The Queen Mother said they were the best scones she’d ever tasted, he says. Just a couple of things to bear in mind: Don’t overwork the dough — you want it nice and light. And don’t twist the cutter when you lift it off or they won’t rise properly in the oven.
Here's the recipe from his new cookbook, “Bake”: