Scones are the perfect accompaniment for afternoon tea, but they can also be enjoyed on their own or as part of a cream tea. Whether you put jam on first or cream, Mary Berry, who has shared a plethora of recipes throughout her career, has shared a foolproof recipe that uses few ingredients to create the perfect scone.
The recipe notes said: “Mary Berry’s scone recipe makes the perfect easy tea-time treat, whether jam-and-cream-topped, plain or packed with sultanas.” For this recipe, you’ll need a fluted 5cm cutter. It makes 16 small scones, perfect for gatherings.
Ingredients:
450g self-raising flour
Two level teaspoons of baking powder
50g caster sugar
100g butter, slightly softened, cut into cubes
Two free-range eggs
A little milk
Handful of sultanas, optional
To serve:
Strawberry or raspberry jam
Clotted cream
Method:
Preheat the oven to 220°C/200°C Fan and lightly grease two baking trays. Then, put the flour, baking powder and sugar in a large bowl.
Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml. Use a fork to stir the egg and milk into the flour and make a soft, sticky dough.
Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm before cutting as many rounds as possible with the cutter.
Place them onto the prepared baking trays before brushing the tops with a little extra milk, or any egg and milk left in the jug.
Bake for 12 to 15 minutes, or until the scones are well risen and pale golden-brown in colour. Once baked, place them on a wire rack and wait until they are just warm to serve.
To serve, split the scones and serve with your preferred jam on the plain scones along with some clotted cream.
