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Method

1. Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a round roasting dish (approx. 25cm/10in diameter).

2. To make the base, split the vanilla pod and scrape out the seeds into the dish. Add the rhubarb, strawberries, rose extract and 2 tablespoons water if using fresh rhubarb (it's not needed if using frozen rhubarb). Mix well.

3. Bake for 20 minutes, then remove from the oven and stir in the rose petals (if using). Increase the oven temperature to 190C/180C Fan/Gas 5.

4. Meanwhile, make the scone mixture. Sift the flour into a large bowl and add the salt, cardamom seeds, butter and sugar. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Using your hands, just bring the dough together (do not overwork the dough or the scone topping will be tough and chewy).

5. On a well-floured surface, roll out the dough to a circle roughly 23–25cm/9–10in diameter and cut into six equal triangles. Place on top of the rhubarb mixture (there should be gaps in the scone topping to allow steam from the filling to escape). Brush the top of each triangle with beaten egg and sprinkle generously with the demerara.

6. Return to the oven for 20–25 minutes (cover with kitchen foil if the top of the scones start to brown too quickly). When ready to serve, sprinkle with pistachios and rose petals (if using) and serve with clotted cream.