A lovely cup of tea bodes well with a delicious scone sandwiched with clotted cream and strawberry jam.
The very thought of biting down into a crumbly, yet tasty scone, has my mouth watering already.
Sure, you could buy some scones from the local shop or supermarket, but isn’t it so much better when you’ve baked your own?
Mary Berry said: “The secret of a good scone is not to have the mixture too dry and not to handle the dough too much.”
Only requiring six ingredients, here’s how you can make Mary Berry’s “special scones”.
Special scones recipe
Preparation time: 12 to 15 minutes
Cooking time: 10 minutes
Makes: 10
Ingredients
- 225g self-raising flour
- One tsp baking powder
- 50g butter
- 25g caster sugar
- One large egg
- Milk
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas 7 and lightly grease a baking sheet.
2. Measure the flour and baking powder into a bowl, add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar.
3. Crack the egg into a measuring jug, lightly beat then make up to 125ml with the milk.
4. Stir most of the egg and milk into the flour, keeping one tablespoon in the jug to glaze the scones before baking. Mix to a soft dough.
5. Turn on to a lightly floured surface, knead lightly then roll out to 1.25cm thickness. Cut into rounds with a fluted 8cm cutter to make 10 scones.
6. Place the scones, spaced, on the baking sheet. Brush the tops with a little milk and bake in the preheated oven for about 10 minutes or until a pale golden brown.
7. Remove from the baking sheet and leave to cool on a wire rack.
And there you go! Ten delicious scones you can spread clotted cream and jam onto – but what do you spread on first?
The Cornish method involves spreading the scone with jam first then topping that layer with clotted cream.
However, the Devon method is the reversal – putting the clotted cream on the scone first then layering with the juicy jam.
