Scones are a beloved treat enjoyed year-round, especially when paired with butter, jam, and clotted cream. Whether you prefer your scones plain, studded with sultanas, or even savory with cheese, Mary Berry’s straightforward recipe promises delicious results every time.
Mary Berry’s scone recipe has earned over 450 five-star reviews on BBC Food, celebrated for its simplicity and tasty outcome. According to the recipe, these scones make an ideal tea-time treat, whether you enjoy them topped with jam and cream or as-is.
One of the best features is their versatility: scones can be frozen for later enjoyment or revived in the oven if they become stale, ensuring no waste and ongoing deliciousness.
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Ingredients:
- Plain flour
- Baking powder
- Caster sugar
- Cold butter
- Egg
- Milk
- Optional: sultanas
Method:
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Preheat your oven to 220°C (200°C fan) and lightly grease two baking trays.
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In a large bowl, combine the flour, baking powder, and sugar. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs.
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Crack the egg into a jug and add milk to make a total of 300ml of liquid. Stir the egg and milk mixture into the flour blend using a fork until you form a soft, slightly sticky dough.
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Turn the dough onto a lightly floured surface, knead gently, and fold in sultanas if using.
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Roll out the dough to a thickness of 2cm and cut out rounds using a 5cm fluted cutter. Place the rounds on your prepared trays.
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Brush the tops of the scones with leftover milk or egg wash for a golden, glossy finish.
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Bake for 12-15 minutes or until the scones are well risen and golden brown.
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Transfer them to a wire rack to cool and enjoy as fresh as possible.
When serving, split the scones and spread strawberry jam and clotted cream on top for the perfect afternoon indulgence.