1. Preheat the oven to 200°C (390°F). Line a cast iron skillet (Ø 24cm)* or a round baking tin of the same size with baking parchment, lightly grease it, and then set it aside.

2. Combine spelt flour, sugar, baking powder, and salt in a large bowl. In a separate bowl mix the buttermilk, cream, sparkling water, and lemon paste. Pour these wet ingredients into the bowl with the dry ingredients and mix with a spoon or similar until the dough starts to hold together. There should be no visible dry spots, but be careful not to overwork the dough.

3. Shape the dough into a round loaf and place it in the skillet or baking tin. Cut the dough into eight wedges using a large, sharp knife. Brush the scones with a little extra heavy cream and bake for about 30–35 minutes – or until a wooden skewer inserted into the scones comes out clean. Take the scones out of the oven and let them cool down on a wire rack.

4. For the glaze, gradually add lemon juice to the confectioners’ sugar and mix in to get a glaze that is not too runny. Brush the scones with the glaze, sprinkle with some crumbled freeze-dried strawberries (optional), and let the glaze set.