For a quintessentially English treat, nothing beats scones slathered with jam and clotted cream, paired with a steaming cup of tea – and Mary Berry’s recipe makes whipping up this British classic at home a doddle. Mary foolproof scone recipe can be prepped in a jiffy – less than 15 minutes – and then it’s just a quick 10-minute stint in the oven.
You could be indulging in these scrummy delights in less than half an hour. The popular baker shares her top tip for perfect scones: handle the dough as little as possible. The key to keeping them moist, which ensures they turn out light and fluffy, is minimal handling.
She advises: “The secret of a good scone is not to have the mixture too dry and not to handle the dough too much.”
This recipe is ideal for anyone looking to enjoy a spot of afternoon tea or wanting to whip up something special for St George’s Day celebrations.
Ingredients
You’ll need the following kitchen equipment
Instructions
Kick things off by preheating your oven to 220C (200C fan or gas mark 7) and lightly greasing a baking sheet.
In a bowl, sift together the flour and baking powder, then add the butter. Rub the ingredients until the mix looks like breadcrumbs, and then stir in the sugar.
Grab your eggs and milk from the fridge so they’re nice and cold. Crack the eggs into a measuring jug and give them a good beat.
Top up with milk until the liquid measures 300ml in total, but remember to set aside one tablespoon from the jug to glaze the scones later on before you pop them in the oven.
Gradually add the egg and milk mixture into the mixing bowl containing the flour, baking powder, and sugar, stirring until you achieve a soft, sticky dough.
Dust a kitchen surface with a bit of flour, lightly knead the dough, and then roll it out into a rectangle until it’s about two centimetres thick. If you fancy, you can incorporate the sultanas into the dough while kneading.
Use a fluted cutter to cut out as many rounds as you can, then arrange the scones on your baking sheet, reports the Express.
Brush the tops with a teaspoon of the egg and milk mixture before popping them in the preheated oven for 10 to 15 minutes, or until they turn a lovely pale golden brown.
Once they’re out of the oven, let them cool down, and voila. Your scrumptious scones are ready to be served with jam, butter, or a generous dollop of clotted cream.
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