When indulging in a lovely cup of tea or coffee, a little snack alongside the beverage may make your day even better. If you have people popping over for a cuppa, then why not treat them (and yourself) to a homemade scone?
Whether you decide to make the jam from fresh is up to you – a jam recipe is here. Don’t worry if you’re not bothered; jam and clotted cream from the supermarket can be a convenient alternative. Thankfully, making scones from fresh is super simple, requiring as little as 12 minutes in the oven with Mary Berry’s recipe.
Buttery scones recipe
Ingredients
450g self-raising flour
Two level tsp baking powder
50g caster sugar
100g butter, slightly softened, cut into pieces
Two eggs
A splash of milk
Handful of sultanas
To serve
Strawberry jam
Clotted cream
Equipment
Fluted 5cm cutter
Mixing bowl
Method
Preheat the oven to 220C (200C fan/gas mark seven). Lightly grease two baking trays with butter.
Put the flour, baking powder, sugar, and butter in a large bowl, and mix together with your fingertips until the mixture resembles fine breadcrumbs.
Crack the eggs into a measuring jug, then add milk until the liquid reaches 300ml.
Using a fork, stir the egg and milk mixture into the fine breadcrumb-like mixture (the bowl with flour, baking powder, etc).
Mix into a soft, sticky dough, then turn it out onto a lightly floured surface, knead lightly and work in the sultanas.
Roll out the dough mixture into a rectangle (about 2cm thick), and using the fluted cutter, cut out as many scones as possible.
Then place these onto the prepared baking trays, brush the top of the scones with some of the eggy milk mixture left over. Bake for 12 to 15 minutes; once well risen and a golden-brown in colour, lift onto a wire rack to cool.
To serve, cut open the scones and add in strawberry jam and clotted cream before topping with the other half of the scone.