Scones are a beloved teatime treat that can be enjoyed year-round, whether slathered with butter, jam, and clotted cream or savoured on their own. Adding sultanas turns them sweet, while a cheese version offers a savoury twist.
Mary Berry’s six-ingredient scone recipe has won over thousands of fans, earning more than 450 five-star reviews on BBC Food for its simplicity and delicious results.
The recipe is straightforward: “Mary Berry’s scone recipe makes the perfect easy tea-time treat, whether jam-and-cream topped (in whichever order you prefer), plain, or packed with sultanas.”
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One of the best perks is that these scones freeze beautifully and can be reheated without losing their fresh-baked charm. Even day-old scones can be revived with a few minutes in the oven, bringing back their warmth and softness.
Ingredients:
For the scones:
- 450g self-raising flour
- 2 tsp baking powder
- 50g caster sugar
- 50g butter
- 1 egg
- Milk to make up 300ml liquid
- Optional: 150g sultanas
To serve:
- Strawberry jam
- Clotted cream
Method:
- Preheat the oven to 220°C (200°C fan) and lightly grease two baking trays.
- In a large bowl, combine the flour, baking powder, and caster sugar. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Crack the egg into a measuring jug and add enough milk to make 300ml of liquid in total. Stir lightly with a fork.
- Pour the liquid into the dry ingredients and mix to form a soft, sticky dough.
- Turn the dough onto a floured surface, knead gently, and fold in the sultanas if using. Roll out to about 2cm thickness.
- Use a 5cm fluted cutter to cut out rounds, placing them on the baking trays. Brush the tops with a little milk or leftover egg milk for a glossy finish.
- Bake for 12-15 minutes until golden and risen. Transfer to a wire rack to cool.
- Serve freshly halved with strawberry jam and clotted cream.
These scones are perfect for a quick afternoon treat or a weekend tea party, proving that baking can be simple, delicious, and satisfying.