Recipe taken from MASTERCHEF GOES LARGE published by Ebury Press and now on sale in bookshops. Copyright Shine Limited 2005. Used by permission of Ebury Press. All rights reserved.

• Preheat the oven to 200C/400F/Gas 6.
• For the scones, mix all the dry ingredients together in a large bowl. Make a well in the centre and add the smaller quantity of buttermilk. Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
• Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round. Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter. Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden. Leave to cool on a wire rack.
• To make the soup, put the unpeeled artichokes in a pan of salted water and bring to the boil. Reduce the heat and simmer for eight minutes, then drain.
• Melt the butter in a large saucepan and add the onion and potato. Cover and sweat until soft but not coloured.
• Peel and mash the artichokes, then stir them into the onion and potato mixture. Add the stock, bring to the boil, then reduce the heat and simmer for 20 minutes.
• Purée the soup in a blender, then pour through a sieve into a clean pan. Stir in the cream and reheat the soup gently, without letting it boil. Taste and adjust the seasoning.
• Ladle the soup into four warm bowls. Drizzle the truffle oil over the surface and sprinkle with the chopped chives.
9. Serve with the scones.