225g (8 oz) self-raising flour
1 tsp baking powder
50g (2 oz) butter
25g (1 oz) caster sugar
1 large egg
A little milk
Whatever the season, Mary Berry’s scones are the perfect tea time treat. Layer these succulent scones with cream and jam, simply enjoy plain, or throw in some sultanas for a fruity twist.
Preheat the oven to 220°C/Fan 200°C/Gas 7 and lightly grease a baking sheet.
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.
Crack the egg into a measuring jug, lightly beat then make up to 125ml (4 fl oz) with the milk. Stir most of the egg and milk into the flour, keeping 1 tablespoon in the jug to glaze the scones before baking. Mix to a soft dough.
Turn on to a lightly floured surface, knead lightly then roll out to 1.25cm (½ in) thickness. Cut into rounds with a fluted 8cm (3 in) cutter to make 10 scones.
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.
Remove from the baking sheet and leave to cool on a wire rack.
Split your scones and coat in cream and jam or keep plain and enjoy!
Mary's top tip: to give your scones a golden colour use light muscovado sugar instead of caster and add a tablespoon of golden syrup to the milk and egg mixture. Beat thoroughly to blend before adding to the flour mixture.
This recipe is taken from Mary Berry Fast Cakes available to buy on Amazon here.
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