Scones, whether sweet or savoury, are made even more delicious when they are homemade. They can be eaten with thick fresh butter or with jam and clotted cream. Mary Berry's recipe makes 16 scones, perfect if you're hosting the whole family.
The recipe notes said: "Mary Berry's scone recipe makes the perfect easy tea-time treat, whether jam-and-cream-topped, plain or packed with sultanas." They don't take long to make either, baking in as little as 12 minutes, and are best served straight away.
Ingredients:For the scones:
450g self-raising flour
Two level teaspoons of baking powder
50g caster sugar
100g butter, slightly softened, cut into pieces
Two free-range eggs
A little milk
Handful of sultanas, optional
To serve:
Strawberry 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 in with your fingertips until the mixture resembles fine breadcrumbs.
Crack the eggs into a measuring jug and then add enough milk so that the total is 300ml. Use a fork and stir the egg and milk into the flour to make a soft, sticky dough.
Turn the dough out onto a lightly floured surface and knead it slightly to work in the sultanas, if using. Roll out to a rectangle about 2cm thick.
Cut into as many rounds as possible with a 5cm cutter and place them on the prepared trays. Brush the tops of the scones with a little extra milk and then bake for 12 to 15 minutes or until well-risen and pale brown.
Lift onto a wire rack to cool slightly, but they are best eaten warm and as fresh as possible.
To serve, split the scones and serve with the jam and cream for a tasty teatime treat.
Once the scones are cool, they can be frozen to prevent waste, or stale ones can be warmed in an oven to revive them.
