Mary Berry’s Scones

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Photo and recipe Shared on courtesy of BBC Good Food

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• 450g self-raising flour.

• Two teaspoons of baking powder, 

• 50g caster sugar

• 100g butter, slightly softened and cut into manageable chunks.

• Two free-range eggs.

• A splash of milk.

• A handful of sultanas (if desired).

 

To Serve:

Strawberry jam for serving.

Clotted cream for serving (the ultimate British indulgence!

 

Method 

Here's how to work your baking magic:.

First, preheat your oven to a piping hot 220C (or 200C Fan if you prefer). Next, lightly grease two baking trays with a hint of butter.

In a roomy bowl, mix together the flour, baking powder, and sugar. Now's the time to add the butter and use those agile fingertips to blend it all until the mixture looks satisfyingly like breadcrumbs.

 

Pour the eggs into a measuring jug and add just enough milk to bring the liquid to a total of 300ml. Stir this mixture into the flour to form a delightfully sticky dough.

Next, tip the dough onto a lightly floured surface, adding in the sultanas if using, and give it a gentle knead. Roll it out to a neat rectangle about 2cm thick.

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Use a 5cm cutter to cut out as many perfect little circles as possible and arrange them on those pre-prepared baking trays. Brush the scone tops with a hint of milk and, voilà!

The milk wash on scones primarily boosts their aesthetic appeal by forming a glossy, golden-brown crust

Additionally, it aids in sealing the dough, which could result in a superior rise and a softer crumb.

Bake for 12 to 15 minutes, or until the scones have risen well and are golden-brown. Transfer them onto a wire rack to cool.

To serve, halve the scones and pair with jam and cream whilst still warm, ideally accompanied by a cup of tea.