Whether enjoyed as part of an afternoon tea or on their own with jam and cream, homemade scones are delicious.
They can be eaten plain or packed with sultanas, making them a versatile tasty treat.
Mary Berry’s recipe has received more than 300 five-star ratings on BBC Good Food, with many bakers claiming this is their favourite one.
The recipe notes said: “Mary Berry’s scone recipe makes the perfect tea-time treat, whether jam and cream topped, plain or packed with sultanas.”
What’s more, they only need a few ingredients to make, and you may even already have them.
Ingredients:
For the scones:
450g self-raising flour
Two teaspoons of baking powder
50g caster sugar
100g butter, slightly softened and 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 220C or 200C Fan and lightly grease two baking trays before putting the flour, baking powder and sugar in a large bowl.
Add the butter and rub it with your fingertips until the mixture resembles fine breadcrumbs.
Crack the eggs into a measuring jug and then add enough milk to make the total liquid 300ml. Using a fork, stir the egg and milk into the flour to create a soft, sticky dough.
Turn the mixture out onto a lightly floured surface and knead lightly, working in the sultanas if using. Roll out to a rectangle which is about 2cm thick.
Cut into as many rounds as possible using a 5cm fluted cutter and place them onto the prepared baking trays.
Brush the tops with a little milk or any egg and milk mixture left in the jug. Bake the scones for 12 to 15 minutes until they are well-risen and golden brown before placing them on a wire rack to cool.
To serve, split the scones and serve with any jam you like with a good old dollop of clotted cream.
These scones can be easily frozen for a few months, making sure they are defrosted fully and reheated in an oven for 10 minutes before eating.
To refresh stale scones, warm them through in a low oven for a few minutes to make them much more enjoyable.
