To celebrate the return of The Great British Bake Off, I’m sharing my favourite scone recipe from none other than Mary Berry herself! The key is not to overwork the dough; this will develop gluten, which results in a tougher bake. Traditionally, a fluted cutter is used but don’t worry if you don’t have one – a round cutter works just as well. These scones are best served warm from the oven, slathered in clotted cream and strawberry jam. With a cup of tea of course!
Makes 10 scones
8cm/3in round or fluted cutter required
- Preheat the oven to 220°c (425°f) or 200°c (400°f) fan.
- Mix all of the dry ingredients together. Rub in the butter until you have a breadcrumb-like consistency.
- Beat the eggs and milk together in a separate bowl. Keep a small amount for glazing.
- Add enough of the milk/egg mixture to make a slightly wet and sticky dough. Add the dried fruit if using.
- Place dough onto a floured surface and roll to 2cm (3⁄4in) thick. Cut using an 8cm (or 3in) cutter. Repeat until all the dough is used.
- Put on a lined baking tray, and brush the tops with the remaining egg/milk mixture.
- Bake until well-risen and golden (around 12-15 minutes).
This recipe was originally from maryberry.co.uk – find the recipe here.