Mary Berry has shared a plethora of recipes throughout her career, including these scones. Homemade scones are much tastier than shop-bought, and surprisingly simple to make.
Mary’s recipe has received more than 400 five-star ratings on Good Food, and the notes said: “Mary Berry’s scone recipe makes the perfect tea-time treat, whether jam-and-cream topped (in whichever order you like), plain or packed with sultanas.” They also take just 12 minutes to bake in the oven, perfect for a quick treat.
Ingredients:
For the scones:
450g self-raising flour
Two teaspoons of baking powder
50g caster sugar
100g butter
Two free-range eggs
A little milk
A handful of sultanas, optional
To serve:
Strawberry jam
Clotted cream
Method:
Preheat the oven to 220C/200C Fan and lightly grease two baking trays.
Put the flour, baking powder and sugar in a large bowl before adding in the butter and rubbing until it resembles fine breadcrumbs.
Crack the eggs into a measuring jug, add enough milk to make the total liquid 300ml. Use a fork to stir the egg and milk into the flour to make a soft, sticky dough.
Turn out onto a lightly floured work surface and knead the sultanas in, if using. Roll out to a rectangle about 2cm thick.
Cut as many rounds as possible with a 5cm cutter and place them on the prepared trays.
Brush the tops with a little extra milk and bake for 12 to 15 minutes, or until they are well risen and golden-brown in colour.
Lift onto a wire rack to cool, eating them whilst still warm with strawberry jam and clotted cream.
