If there is one thing my 11 year old loves when he gets in from school, it’s slightly warm scones with lashings of real butter and jam.
His eyes light up and he does that ‘mmmmm’ which, let’s be honest, makes me feel like the best mum in the world!
It’s the little things.
I know many people stress about the size of their scones and how much they’ve risen, but honestly, for me it’s all about the taste.
These Mary Berry scones are my favourite. So very simple, few ingredients and you can even freeze them if you can’t manage to eat them all 😉
One thing you need to know is that the less you handle the dough the better. Sticky is good. It’s hard to work with but it will pay dividends and rise for you.
So, slightly tacky and sticking to your fingers and you get a spot on scone!
It’s also best you eat them on the day they’re made. For a REAL treat spread with real butter, strawberry jam, cream and sliced strawberries. Mmmmmmm
450g self raising flour
2 rounded teaspoons baking powder
75g cold butter
50g caster sugar
about 225ml milk
1. Lightly grease two baking trays and pre-heat the oven to 220 degrees C.
2. Put the flour, baking powder and butter into a bowl and rub with your fingers to make a breadcrumb texture. It’s best you don’t try to soften the butter in the microwave as too warm butter can lead to heavier scones I’ve found.
3. Stir in the sugar.
4. Beat the eggs together and then make up to 300ml with the milk. Put about two tablespoons to one side to use for glazing the scones later.
5. Gradually add the egg/milk mix to the dry ingredients until you have a soft dough.
It will seem quite sticky, but a slightly ‘wet’ dough which sticks to your fingers will rise better when cooked.
6. Turn the dough out on to a slightly floured surface and either flatten it out with the heel of your hands or use a rolling pin to get it to a thickness of about 2cm (1 inch). To be honest, I’ve tried both and find using my hands much better because it just sticks to the rolling pin and drives you slightly mad! Handle the dough as little as you can, it just needs to be pulled together, you don’t need to knead!
7. Using a 5cm cutter, stamp out your scones in the dough (don’t twist as this can stunt the rise) and lift them out to place on the greased baking tray, quite close together.
Gather the left over dough together again and repeat until all the dough is used up.
8. Glaze each one with the egg/milk mixture.
9. Bake for 10-15 minutes near the top of the oven or until they are well risen and golden.
Cool on a wire rack and cover with a clean tea fowl to keep them moist.
These are best served a fresh as possible, cut in half and spread generously with jam and a big blob of cream.
You can also freeze any you don’t use as soon as they are completely cooled and thaw at room temperature when you need them again.
Taken from Mary Berry’s Complete Cookbook.