Whether filled with sultanas or plain, scones are a tasty treat all summer long.
You can put thick cream and any jam you want on top of them with a cup of tea.
Mary Berry’s recipe says: “Mary Berry’s scone recipe makes the perfect easy teatime treat, whether topped with jam and cream, plain or topped with sultanas.”
It has hundreds of five-star ratings, and many bakers claim that this is the easiest recipe ever to follow.
The recipe makes 16 small scones, which are ready from start to finish in less than 30 minutes.
Ingredients:
450 g of self-rising flour
Two level teaspoons of baking powder
50 g powdered sugar
100 g of butter, slightly softened and chopped
Two free range eggs
A little milk
A handful of sultanas, optional
To serve:
Strawberry jam
Clotted cream
Method:
Heat the oven to 220 or 200 degrees and lightly grease two large baking trays.
Put the flour, baking powder and sugar in a large bowl before adding the butter and rub it together until it resembles breadcrumbs.
Break the eggs into a measuring jug and add enough milk that the total amount of liquid is 300 ml.
Mix the egg and milk into the flour with a fork, you don’t necessarily need everything, and mix into a soft and sticky dough.
Turn the mixture out onto a lightly floured surface and knead in the sultanas, if using, before rolling it out into a rectangular disc about 2 cm thick.
Cut as many rounds as possible with a grooved 5 cm cutter and place them on the prepared baking trays.
Brush with milk or egg and bake for 12-15 minutes or until they are risen and golden brown.
Split the scones to serve and serve with strawberry jam on top of regular scones with good cream.
